Ingredients
For the dressing:
4 oz. (110g) mango chutney
3 oz. (85g) peanut butter
2 ⅔ fl oz. (80ml) water
For the salad:
10 ½ oz. (300g) seitan, cut into bite size strips
3 cloves garlic, minced (1 tbsp)
¾ tsp. mild curry powder
14 oz. (400g) purple cabbage, shredded
1 small cucumber, sliced into thin half moons
3 green onions, thinly sliced
Directions
Step 1
Place all the dressing ingredients into a blender and blend until smooth. Set aside.
Step 2
Heat 2 teaspoons of oil in a large skillet over medium heat. Add the seitan, season with salt, and sauté for 5-7 minutes.
Step 3
Add the garlic and 1 teaspoon of oil, and sauté for 30 seconds. Add the curry powder and sauté for 2 minutes. Remove from heat, and keep warm.
Step 4
Place cabbage and cucumber in a large bowl, drizzle over dressing and stir to combine. Top with warm seitan and green onions. Serve immediately.
