Peanut Satay Pepper Poodle Salad Jar

Satay sauce: 100g peanut butter

Juice 1 lime

½ garlic clove, minced

2 tbsp soy sauce

A pinch chilli flakes

160ml coconut cream

1 tbsp honey

Salad: 1 yellow pepper

1 red pepper

1 green pepper

4 radishes, sliced

1 box purple cress

¼ red cabbage, finely sliced on a mandolin or with a sharp knife

Juice 1 lime

½ tsp sugar

½ a red chilli, finely sliced

Small bunches coriander, roughly chopped

Small bunch mint, roughly chopped

Add all the satay ingredients to a blender and blend into a smooth sauce, to pour into the base of your jars. Season to taste with salt, pepper and extra lime juice.
Fit a spiralizer with the slicing attachment, remove the green stalks from the peppers and turn into noodles. Mix together the lime juice and sugar in a small mixing bowl, add in the red cabbage, coriander, mint and chilli and mix everything together, massaging the lime juice into the red cabbage a little.
Layer up the salad ingredients into the jars, starting with the red cabbage, followed by the pepper noodles and radishes, finish with a layer of cress on top.

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