serves
4
prep time
30 minutes
protein
24g
fat
14g
carbs
34g
calories
389
| Satay Sauce | |
|---|---|
| 3 tbsp | Coconut Milk |
| 2 tbsp | Macro Mike Powdered Peanut Butter Sweet Original |
| 1 tbsp | Low Sodium Soy Sauce |
| 1/2 tbsp | Rice Wine or 1/2 Lime Squeezed |
| 1/2 tbsp | Zero Calorie Sweetener |
| 1 tsp | Minced Garlic |
| 1-2 tsp | Chilli Paste or Sriracha |
| 1/2 tsp | Satay Seasoning |
| 1/4 cup | Boiling Water (to thin) |
| Salad Jars | |
|---|---|
| 1/4 | Head Red Cabbage, Thinly Sliced |
| 1/4 | Head Green Cabbage, Thinly Sliced |
| 2-3 | Large Carrots, grated |
| 200g | Edamame Beans |
| 1 | Red Onion, Thinly Sliced |
| 1 | Capsicum, Thinly Sliced |
| 20g | Crushed Peanuts |
| Green Onion | |
| 4 x | Vegan Schnitzels |
-
Cook the vegan schnitzels as per packet instructions.
-
Prep the satay sauce and salad ingredients.
-
Build the salad jars by adding equal amounts of each ingredient into the 4 jars, making sure you pour the satay sauce first.
-
Top each jar with a sliced crumbed vegan schnitzels and green onion.
- When ready to serve, take it out of the fridge 15 minutes before eating.
- Enjoy!
Featured in this recipe
Cookie Dough
