harry's rainbow salad
this is Harry’s Salad. Basically a rainbow veggie salad with a gochujang peanut butter dressing and watermelon (sugar) throughout it.
Like Harry Styles in a swimming pool, you’re going to want to dive right in.
SERVES 2 PEOPLE
5 min prep + 15 min cooking = 20 minutes
INGREDIENTS:
1/4 head red cabbage
1 large carrot
1 red pepper
100g watermelon (or 6 watermelon fingers)
80g edamame beans (defrosted and shelled)
80g garden peas (defrosted)
1 lime for the veg
for the dressing:
1 tbsp gochujang
4 tbsp smooth peanut butter
2 tbsp sesame oil
Juice of 1 lime
2 tbsp light soy sauce
50ml hot water
finishers:
250g cooked quinoa (you can buy this in a microwaveable pouch or cook it yourself)
Pinch (10g) fresh mint
Pinch (10g) fresh coriander
Salt and pepper
METHOD:
Shred your veggies. Start by peeling the cabbage into thin ribbons and grating your carrot in a grater. The red pepper and watermelon we’re going to chop into tiny cubes. Add all of them to a large salad bowl along with the edamame and the peas.
Squeeze in some lime juice, and add a pinch of salt to the veg, mix well. That’ll help baste the veg with a bit of flavour so not all the work is done by the dressing, speaking of which…
…AH this is the bit where we make the dressing. In a small jug or jar, add all the dressing ingredients and mix well until you get a smooth and slightly thick dressing. If you need to, add more water (but only like 20ml more).
Chop your herbs and throw that in the bowl as well as the cooked quinoa. We’ll then season it before adding in our gorgeous lovely Style-ish dressing. Bang it all in and mix. Serve and devour.