A vibrant and crunchy salad with a satay dressing so delicious, you'll be drizzling it on everything!
Prep Time20minutes
Cook Time5minutes
Total Time25minutes
Servings4servings
Ingredients
150grice noodles
1/4red cabbage
2carrots
1/2cucumber
1red pepper
3spring onions
15gcorianderroughly chopped
large handful salted peanutsroughly chopped
DRESSING
1thumb-sized piece gingergrated
1garlic clovegrated
5heaped tbspsmooth peanut butter
juice of 1 lime
2tbspsoy sauce
2tbspbrown sugar
1/2tspcayenne pepper
sea salt
Instructions
Cook the noodles according to the packet's instructions. Once cooked, immediately run under cold water to cool them down.
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.
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.
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.