- serves 4
- prep time 30 minutes
Ingredients
| 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 |
Macros
per serving
- protein 24g
- fat 14g
- carbs 34g
- calories 389
Recipe by:
@eliya.eats
If you're struggling to find some fresh and delicious meal prep then look no further! This satay salad bowl is so tasty and simple to make!🤤💦
Steps
-
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!