Dressing/Drizzle - No Bad Days Satay 250ml

I can't stop using Hail the Kale's brilliant Satay Sauce! It's so good to have in the fridge at all times. See how you'll be using it below.

Marnie is the brainchild behind the successful Perth brand and she loves a good salad! She says she's a foodie with a passion for health, local WA produce, sustainability and great design. 

USES:

Salads: Toss satay dressing with fresh raw vegetable salads. Think Gado Gado which typically includes hard boiled eggs, beansprouts, boiled warm baby potatoes, cucumber, blanched beans or sugar snap peas, raw broccoli or cauliflower florets - almost anything is made fabulous with this sauce! 
Grain bowls: Drizzle satay dressing over grain bowls 
Noodles: Use satay dressing for chicken or beef noodle dishes
Stir-fried vegetables: Use satay dressing to dress stir-fried vegetables 

• NO NASTIES
• GLUTEN FREE
• PLANT BASED
• LOW CARB
  

RECIPE Satay Drizzle Chicken Salad (pictured)

To make this luscious salad, simply BBQ some boneless skinless chicken thighs. When cooked, rest meat then cut into thick strips.

While chicken is cooking shred Chinese cabbage (leaves and crunchy stalks), peel ribbons from carrots with peeler, chop up snap or sugar peas, chop coriander and chives or spring onions.  Divide between dinner plates.

Place cooked chicken on top and generously drizzle with Hail the Kale’s Satay Drizzle dressing

INGREDIENTS: Coconut milk [coconut cream, thickener (xanthan gum, guar gum)], peanut butter (18.6%), rice malt syrup, vinegar, canola oil, water, lemongrass, onion, salt, garlic, ginger, turmeric, thickener (xanthan gum), chilli