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Preheat the oven to 180 degrees fanbake.
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Peel and dice the kumara and place on a baking tray and drizzle with oil and season with salt.
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Cook until soft and cooked through. Around 20 minutes. Set aside.
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While the kumara is cooking, make the satay sauce and prep the vegetables.
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In a small bowl add the peanut butter, soy sauce, 1 teaspoon of sugar, lemon juice, chilli sauce and mix together. Add water, a little at a time to loosen to a sauce consistency. Taste and add more sugar if needed and salt if needed.
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Slice the cucumber in half lengthwise and scoop out the seeds with a teaspoon. Then slice into crescent moon shapes.
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Chop tomatoes in half, thinly slice the red cabbage and julienne or grate the carrot.
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To assemble add all the salad ingredients together in a large bowl and toss to combine.
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Divide into serving bowls, drizzle over peanut sauce, garnish with coriander, peanuts and red chilli.
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Serve.