SATAY NOODLE SALAD
A vibrant and crunchy salad with a satay dressing so delicious, you'll be drizzling it on everything!
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 4 servings
Ingredients
- 150 g rice noodles
- 1/4 red cabbage
- 2 carrots
- 1/2 cucumber
- 1 red pepper
- 3 spring onions
- 15 g coriander roughly chopped
- large handful salted peanuts roughly chopped
DRESSING
- 1 thumb-sized piece ginger grated
- 1 garlic clove grated
- 5 heaped tbsp smooth peanut butter
- juice of 1 lime
- 2 tbsp soy sauce
- 2 tbsp brown sugar
- 1/2 tsp cayenne pepper
- sea salt
Instructions
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Cook the noodles according to the packet’s instructions. Once cooked, immediately run under cold water to cool them down.
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Use a speed peeler to shave the red cabbage, carrots and cucumber into ribbons, then thinly slice the red pepper and spring onions. Place all the vegetables into a bowl and combine with the cooled noodles, coriander and most of the salted peanuts.
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To make the dressing, combine the grated ginger and garlic, peanut butter, lime juice, soy sauce, brown sugar, cayenne pepper, 4 tbsp water and a really good pinch of salt in a bowl. Whisk well until smooth, then taste and adjust the seasoning, if needed. The dressing should be pourable but not thin – if yours is too thick, add a little more water and mix again.
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Pour the dressing over salad and mix well to give everything an even coating. Divide between bowls and serve sprinkled with the remaining salted peanuts.
If you love salads like this, you have got to try my Rainbow Rice Salad next!
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