Pad Thai Salad

Looking for a healthy and flavourful midweek supper you can make on repeat? This is it. Combining all the traditional Asian flavours with lots of texture and crunch, think of this as the tasty way to do autumnal salads.

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Serves
4
Total Time
30 Minutes
Ingredients
Peanut Dressing
120g of smooth peanut butter
75ml of soy sauce or tamari
3 tbsp of lime juice
3 tbsp of maple syrup
3 tbsp of sriracha (omit if you don’t like hot sauce)
2 garlic cloves
1.5 tbsp of minced peeled fresh ginger
Salad
300g of Pad Thai rice noodles
225g of red cabbage, finely sliced
2 large carrots, finely sliced
1 small red pepper, deseeded & sliced
1 small bunch of fresh coriander, chopped
15 fresh basil leaves
4 spring onions, sliced
Toppings
3 tbsp of roughly chopped peanuts
1 tbsp of sesame seeds
Method
Step 1
Add all of the peanut dressing ingredients to a blender and blend until smooth. If the dressing is too thick, you can add 1-2 tbsp of water to thin it. Transfer to a large bowl.
Step 2
Cook the noodles according to the packet directions. Drain and cool.
Step 3
Add the noodles to the bowl of dressing, along with the cabbage, carrot, red pepper, coriander, basil and spring onion.
Step 4
Gently toss to combine. Garnish with chopped peanuts, sesame seeds and lime wedges. Serve immediately.

Doctor Bowl: Quick + Simple Balanced Vegetarian and Vegan Food by Dr Divya Sharma, published by Kyle Books, £20 

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