HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconShredded Carrot Satay Salad
Shredded Carrot Satay Salad

Shredded Carrot Satay Salad

with bulgur, spinach and toasted sesame seeds

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There are so many appealing elements to this dish it's hard to choose the best thing about it. That's probably because the rich and creamy satay dressing brings out the very best in each individual ingredient.

Tags:Under 650 caloriesQuickVeggieOptional Spice
Total Time20 minutes
Cooking Time15 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 sachet

Peanut Butter


120 g

Bulgur Wheat

(ContainsWheatMay be presentSoya, Peanut, Nuts, Sesame)

1 piece

Bell Pepper

5 g


20 milliliters

Sesame Oil


75 g



1 sachet

Dried Chilli Flakes

1 piece


1 sachet

Sesame Seeds

(ContainsSesameMay be presentPeanut, Nuts, Cereals containing gluten)

60 g

Baby Spinach

2 piece


Not included in your delivery

to taste


to taste


to taste


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2649 kJ
Energy (kcal)633 kcal
Fat31.46 g
of which saturates5.07 g
Carbohydrate73.14 g
of which sugars13.37 g
Dietary Fiber0 g
Protein21.57 g
Cholesterol0 mg
Salt0 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Instructionsarrow up iconarrow up icon
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  • In a pot for the bulgur boil 240ml salted water (double for 4p). 
  • Once boiling stir in the bulgur, bring back up to the boil and simmer for 1 min.
  • Pop a lid on the pot and remove from the heat.
  • Leave to the side for 12-15 mins or until ready to serve.

TIP: If you’re in a hurry you can boil the water in your kettle.

  • Pick the coriander leaves and roughly chop.
  • Halve the bell pepper and discard the core and seeds. Slice into thin strips.
  • Trim the carrot, then coarsely grate (no need to peel).
  • Finely chop the spinach.
  • Halve the lime.
  • Place a pan over a medium heat (no oil).
  • Once hot, add the sesame seeds and dry-fry, stirring regularly, until lightly toasted, 2-3 mins.

TIP: Watch the sesame seeds like a hawk as they can burn easily.

  • To a large bowl add the peanut butter, sesame oil, yoghurt and dried chilli flakes (use less if you don't like spice).
  • Mix well to make your dressing.
  • Add a little water to thin it out if necessary.
  • Toss the pepper and carrot in the peanut dressing.
  • Add the chopped spinach and bulgur to the bowl.
  • Mix well to coat everything in the dressing.
  • Season to taste with salt, pepper and a generous squeeze of lime juice.
  • Divide the salad between bowls.
  • Scatter over the toasted sesame seeds and chopped coriander
  • Chop any remaining lime into wedges and serve alongside.