Trying to get away from winter’s stodgy comfort food, doesn’t mean giving up on flavour.

This salad is jam packed with flavour and texture and takes 10-15 minutes to knock up. It’s also gluten free and vegan and makes a great lunch box filler if you’re fed up with sandwiches.

Ingredients

500 Grams Dried rice noodles

1/4 Red cabbage (finely sliced)

3 Scallions/spring onions (finely sliced)

2 Small carrots (grated)

1 Red pepper (finely sliced)

2 Tbsp Coriander (finely chopped)

2 Tbsp Mint (finely chopped)

Dressing

2-3 Tbsp Peanut butter

1 Tbsp Sesame oil

1 Tbsp Soy sauce

1 Tbsp Grated ginger

1 Tsp Maple syrup or Honey if you’re not vegan

1 Tsp Chilli flakes

1 Tbsp White wine vinegar or lemon juice

Topping (option)

2 Tbsp Pumpkin seeds

100 Grams Cashew nuts/peanuts (toasted)

Method

• Toast the nuts in a hot frying pan and set to one side and allow to cool.
• Cook the rice noodles according to the instructions on the packet. Drain the noodles and add to a bowl of ice water to stop them over cooking.
• Add all the dressing ingredients to a bowl and mix well. You might need to add some hot water to loosen up the dressing if its too thick.
• Drain the cold noodles and add to a large bowl. Stir in the vegetables and dressing and mix well.
• Top with the pumpkin seeds and nuts if using.