Colourful salad with matcha dressing
Vegan
No-bake
Perfect to take along to picnics, festivals or office lunches, this delicious salad combines fresh, crunchy vegetables with cooked wheat. Its unique touch is the creamy matcha dressing, which brings a subtle, refreshing umami note that lifts every bite of this healthy, tasty salad.
Ingredients
FOR THE DRESSING
- 1 tsp matcha Le Pâtissier
- 1 handful of baby spinach
- 1 generous tbsp cashew butter
- 1 tbsp nutritional yeast
- 15 ml lemon juice
- 15 ml olive oil
- 45 ml cold water
- 1/4 tsp fine salt
- Freshly ground pepper
FOR THE SALAD
- Cooked wheat*
- Grated red cabbage
- Diced yellow pepper
- Grated carrots
- Cherry tomatoes, halved
- Diced cucumber
- Salad leaves of your choice (lamb’s lettuce, rocket, iceberg…)
Method
THE DRESSING
- Put all the ingredients in a blender and blend until smooth.
- Season with salt and pepper to taste.
THE SALAD
- Pour the dressing into the bottom of a large jar.
- Add the cooked wheat, then the rest of the ingredients (in order) to create layers.
- Shake vigorously and enjoy!
- Option: add all the ingredients and pour the dressing over at the end.
Recipe notes
The dressing can also be made with a hand blender.
It keeps for 2 days in the fridge in a glass jar.
*We use Ebly, a pre-cooked wheat, so it cooks faster. We cook it in vegetable stock to infuse it with flavour.
Let it cool before using and add a drizzle of olive oil to stop it sticking.
