Jono & Jules do food & wine

A healthy salad for lunchboxes and a good use for red cabbage which always seem impossible to get through. If you have a mandolin it will make short work of shredding the vegetables.

Rainbow Veg Noodle Salad – serves 2

• 50g medium egg noodles
• sesame oil
• juice of ½ a lime
• 1 tbsp peanut butter
• 1 tbsp rice wine vinegar
• 1 carrot, peeled and julienned
• ½ a red pepper, thinly sliced
• ¼ of a small red cabbage, thinly sliced
• 50g sugar snap peas
• 1 scallion, sliced
• 1 tsp toasted sesame seeds

Cook the noodles according to the instructions on the packet, then rinse under cold water and drain well.

Whisk 2 tsp of the sesame oil, the lime juice, peanut butter and rice wine vinegar together in a large bowl. Add a splash of boiling water if the dressing appears too thick.

Add the noodles, carrot, pepper, cabbage and sugar snaps and toss to coat.

Divide between 2 containers and scatter with the scallion and sesame seeds.

(Original recipe from BBC Olive Magazine, February, 2014.)