I’m Holly Dyson + welcome. I provide plant-based catering for events and retreats in the Byron Bay region & beyond. Please visit ‘Work with me” for more information. I also upload delicious plant-based recipes.

Enjoy xx

Thai noodle salad with satay sauce

Thai noodle salad with satay sauce

For the peanut sauce


3 cloves garlic 

1 small red chilli/ 1 tsp chilli flakes (or less depending on spice level)

1 inch chunk of ginger 

1/2 cup crunchy natural peanut butter

1 tsp coconut oil for frying

3 tbsp coconut milk 

1 tbsp maple syrup

2 tbsp lime juice + zest of 1/2 lime

2 tsp liquid aminos/ coconut amigos/ tamari/ soy sauce

Pinch black pepper 


Chop to garlic, ginger and chilli up fine into a paste. (or place in food processor and blitz until it form a paste) 

Place oil in saucepan and add in the paste on medium heat. Fry until fragrant about 2 minutes. 

Whisk together in a bowl - peanut butter, coconut milk, maple syrup, lime, aminos. 

Add the peanut mix into the sauce pan, stirring continuously for about 2 minutes. Add a pinch of black pepper.

Take off heat and taste test to see if you want more lime juice for acidity, aminos for saltiness,chilli for heat, or maple for sweet. 

Note; Use this for salad dressing, in a burger, dip, mix it into noodles for pad thai. You can really use it for anything it’s highly addictive, watch out!;) 

For the rest; 

1 packet of gluten free brown rice noodles (or any noodles you desire)

1 red onion 

4 cloves garlic 

2 inch chunk of ginger 

1 capsicum 

2 portobello mushrooms 

1/2 cup broccoli florets 

A bunch of sugar snap peas 

1 cup spirallized carrot 

1 cup sliced red cabbage 

1 tsp coconut oil for frying

1 mango 


Chop garlic and ginger small and onion into slices.

Add the oil into the frying pan on medium heat. Add in onions with a pinch of salt to help break down. When onions are translucent throw in the garlic and ginger. option to add more chilli here if you like more heat. Fry for about 1 minute.

Slice up your vegetable into desired sizes. 

Add in the rest of the vegetables and fry for about 5 minutes. Don’t worry if it’s not completely cooked as its nice to have the vegetables crunchy in this salad. 

Cook noodles according to packet instructions. 

Slice your mango into strips. 

Then combine your noddles and vegetable mix into a large serving bowl. Add in your mango. Top with some chilli flakes and coriander and a squeeze of lime. 

Serve Peanut sauce on the side to drizzle on top or mix it in your salad. 


Don’t stress if you don’t have all the vegetables listed here. You can really use whatever you have in your fridge, the salad will still taste delicious! 

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