Super Veg Noodle Salad
This is our New Year reset salad – an antidote to an indulgent festive season. It’s crunchy, fresh and zingy, but still satisfying thanks to the brown rice noodles and almond butter dressing. It’s also brilliant for meal prep, helping you make healthy choices on busy weekdays.
- Prep time
- 6 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 7 oz brown rice noodles
- 7 oz frozen peas
- 0.5 whole white cabbage
- bunch of spring onions
- 7 oz carrots
- handful of mint leaves
- handful of coriander
- 2 handfuls of Thai basil
- handful of peanuts
Instructions
- 1
Boil the kettle. Put the noodles and peas into a large heatproof bowl. Pour over enough boiling water to fully cover, then gently stir as they soften so the noodles don’t clump together. Leave for 10 minutes, then drain well, shaking off any excess water.
- 2
Meanwhile, add the cabbage, spring onions and carrot to a large serving bowl and toss together.
- 3
To make the dressing, whisk the almond butter, tamari, maple syrup, oil, lime zest and juice, garlic and chilli in a small bowl until smooth.
- 4
Add the noodles and peas to the veg, pour over the dressing and toss until everything is evenly coated.
- 5
Scatter over the herbs and peanuts to serve. Bring extra tamari to the table, for everyone to add to taste.