Ingredients
Salad
- 200g rice noodles
- 1 cup shredded red cabbage
- 1 cup of carrot ribbons (shave with a peeler)
- 1 cup baby spinach
- 1.5 cups red capsicum, cut into strips
- 1 cup shelled cooked edamame
- 1/2 cups coriander
- 1/2 cucumber, cut into matchsticks
- 1/2 cup peanuts, roughly chopped
Dressing
- 1/2 cup peanut butter
- 2 tsp sriracha
- 4 tbsp soy sauce
- 3 tbsp rice vinegar
- 1 tbsp maple syrup or honey
- Squeeze of lime juice
- 1/4 cup water
- 1 tsp garlic
- 1 tsp ginger
- 1 tbsp sesame oil (or sesame seeds + chili oil)
Instructions
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Cook noodles according to packet instructions.
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Toss salad ingredients together, except the peanuts.
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Mix the dressing ingredients. Use the heat from noodle water to help combine. Add a small amount of warm water if required.
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Pour dressing over salad and top with crushed peanuts. Serve with falafel, tofu, other protein, or as is.