INGREDIENTS:
Salad:
- 100g (3.5 oz or approx two nests) flat rice noodles
- ½ of a medium cucumber
- 1 large carrot
- 3 spring onions (scallions), chopped finely
- 1 cup sliced sweetheart cabbage
- handful of fresh coriander
- 1 tbsp sesame seeds
- 2 tbsp chopped unsalted peanuts
Spicy nut sauce:
- 1 tbsp peanut butter
- 2 tbsp soy sauce (or tamari for gluten free)
- 1 tbsp olive oil
- 1 tbsp sriracha or other hot chilli sauce (sriracha is gluten free, but check if you're using another brand)
- ¼ tsp ground ginger
- 1 clove garlic, peeled and minced
- 1 tbsp honey
- juice of ½ lime
INSTRUCTIONS:
- Place the rice noodles in a large bowl and cover with freshly boiled water from the kettle. Leave for 3 minutes to cook through, then drain, rinse in cold water until the noodles are cold (this helps to prevent the noodles sticking together too much whilst), and leave to drain.
- Make the spicy sauce next by whisking all of the sauce ingredients together using a small whisk or fork. Whisk just until the peanut butter is blended into the sauce. Put to one side.
- Back to the salad: Use a potato peeler to peel the cucumber into long, thin strips. Work your way around the cucumber, discarding the core.
- Use your potato peeler to peel strips of carrot in the same way.
- Toss the noodles, cucumber and carrot strips, spring onion and cabbage slices together, then split between two bowls.
- Top each bowl with fresh coriander, sesame seeds and chopped nuts, then drizzle with spicy sauce. If you like it extra spicy, you can also drizzle on a little extra sriracha.
Source: Nicky's Kitchen Sanctuary
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