Asian cauliflower salad

Ingredients for 4 servings:

• 1 cauliflower
• 150 g beans, green, frozen
• 150 g sugar snap peas, frozen
• 150 g frozen edamame
• 2 spring onions
• 4 tbsp coriander, chopped
• 1 orange(s)
• 1 tbsp orange peel
• 3 tbsp soy sauce
• 2 tbsp sesame seeds
• 50 g peanuts or cashews, chopped
• 1 tbsp peanut butter or tahini

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

vegan, paleo, gluten-free

Cut the cauliflower into small florets, wash, and dry. Chop into “rice grains” in a blender or with a knife. Trim and halve the green beans and snow peas (if not frozen). Blanch them with the edamame in boiling water for about 1 minute, then refresh in ice-cold water. Finely slice the spring onions. Chop the cilantro. Grate the orange peel. Peel and slice the oranges. Mix the orange peel, peanut butter or tahini, and soy sauce. Roast coarsely chopped peanuts or cashews in a pan without fat, adding the sesame seeds shortly before the end. Mix all ingredients together.