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Ingredients
2 TEMPTY squares
3 carrots
200g red cabbage
1/3 bag edamame beans
2 cups bulgur
Toppings
1 spring onion
1 lime
Sesame seeds
Dressing:
3 tbsp peanut butter
2 tbsp soy sauce
A bit of water
Peanut Butter Crunch Salad
Steps
1. Cook the bulgur according to the package instructions. Rinse with cold water once finished to keep the salad base fresh and cool.
2. Cut the TEMPTY squares into small cubes and fry in a pan with a bit of oil for 6-8 min or until golden and crispy.
3. Finely shred the red cabbage, grate the carrots, and slice the spring onion into thin rings.
4. Mix the peanut butter and soy sauce together. Add a tablespoon of warm water at a time until the dressing is smooth and pourable.
5. In a large bowl, combine the bulgur, red cabbage, carrots, and edamame beans. Toss with the dressing or serve it on the side.
6. Top the salad with the crispy TEMPTY cubes, sliced spring onions, lime and sesame seeds