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.)