I love a crunchy salad. And I love Satay sauce. This salad is made both more delicious and more filling with the addition of roasted nuts and a creamy satay sauce.

The corn adds sweetness, brightness and a pop of contrasting colour, it’s the perfect addition as the weather warms up. You can serve the salad with your favourite protein, rice noodles or just as is. The flavours are fresh and bright, I  an’t wait to bring it to a BBQ when that’s the kind of thing you can do.

It keeps for a couple of days in the fridge, just only add the sauce over top when you’re serving it. In terms of kitchen equipment you can keep it simple or get fancy depending on what you have! So you could make this in a food processor, solely with a knife, or grate the carrots to speed things up.

Serves 4

Ingredients

2 cobs of corn

1 Tbs extra virgin olive oil

1 tsp chilli flakes

1/4 red cabbage, finely sliced

1 lime

1/2 tsp salt

1/2 tsp sesame oil

2 carrots, grated or julienned

1/3 cup spring onion, finely sliced

1/2 cup roughly chopped coriander

1/3 cup roasted cashews

1/3 cup roughly chopped roasted almonds

1/2 a cucumber, halved lengthways and then finely dliced

1/2 red chilli, finely chopped (seeds removed) This is optional, leave it out to go easy on the spice level

Satay sauce

3 Tbs crunchy peanut butter (I prefer dark roasted for the flavour intensity) can use almond or cashew butter instead

2 tsp tamari/soy

1 Tbs lime juice

1 tsp freshly grated ginger

1 clove garlic

1/4 tsp chilli powder

1/4 tsp curry powder

165 ml coconut milk

Directions

Place the cabbage in a big non reactive bowl and add the juice of one lime, the salt and the sesame oil. Set aside while you cook the corn.

Use a sharp knife to remove the corn kernels from the cob. Place a fry pan on medium high heat and once hot add the olive oil. Then add the corn kernels and chilli. Pan fry until the corn is starting to colour. Add a pinch of salt and remove from the heat.

Make the satay sauce: in a small bowl mix together the peanut butter, tamari, ginger, garlic, chilli powder and lime juice. If it’s really stiff add 1 Tbs water.

Pour coconut milk into a small medium saucepan. Add peanut butter mix and curry powder and stir over medium low heat until well combined. You can taste and add more chilli, curry powder, lime or tamari to suit your tastes. Simmer for a few minutes to thicken. Pour into a small bowl and allow to cool before using.

Once the corn has cooled, add it and the remaining herbs, vegetablea and the nuts to the cabbage and toss to mix.

Serve with the satay sauce drizzled over the top.

HH. x