I love how versatile (and beautiful!) this salad is. I use a mixture of seasonal vegetables and dress it with a keto-friendly peanut sauce.
- The vegetables. What I have used combinations of:
shredded lettuce/cabbage
tomatoes/cherry tomatoes
cucumber/carrot matchsticks
bean sprouts
blanched green beans
blanched cauliflower/brocolli florets
baby spinach/kale leaves - The protein (optional). Traditionally you would use:
hard boiled eggs, halved or quartered
tofu, cubed and fried until golden (check carb count if keto – I found the Macro Organic ‘Perfectly Firm’ Tofu idea for me, and the kids loved the flavoured versions) 
OR use up left over meat like shredded chicken, sliced roast meat etc- The sauce:
1 can coconut milk
1/2c crunchy peanut butter (check the carb content if keto)
1/4c soya sauce
1 clove garlic, crushed
baby spinach/kale leaves
optional: chilli powder to taste
Place all sauce ingredients into a saucepan and bring to the boil, stirring constantly. Let simmer for approx 5 mins until desired sauce consistency has been achieved. Cool before serving.
HOT TIP: I store this in a sterilized jar in the fridge, this way, it’s easy to shake if it starts to separate
To serve:
Layer the vegetables into a large serving bowl.
Drizzle the sauce over the salad (if using from fridge, warm for 10-20s in the microwave to make it easier to pour).
Optional: garnish with a sprinkling of chopped peanuts, sprigs of coriander and a wedge of lemon or lime.
