Noodle Salad with Peanut Dressing

This little noodle salad is great when you feel like you need a big bowl of veggies, carbs, and a creamy dressing. Its healthy and still indulgent. I suggest making lots as you’ll definitely want leftovers for lunch the next day – or maybe a few days.

Ingredients:

For the Salad:
2 Carrots finely sliced
4 Spring Onions chopped
1/2 a Head of Cabbage finely chopped
1/2 Bunch of Kale finely chopped
2 Bell Peppers finely sliced
Large Handful of Coriander finely chopped
2 Cups of Noodles (I used rice noodles but any kind will work)
Handful of Roasted Peanuts chopped

For the Dressing:
1/2 Cup of Olive Oil
2 Garlic Cloves
2 Tbsp Sesame Oil
2 Tbsp Honey
1 Tbsp Water
1/4 Cup of Soy Sauce
2 Tbsp Vinegar
1 Tbsp of Ginger finely grated
1/4 Cup of Peanut Butter
Juice of 1 Lime

Method:

1. In a blender add all the ingredients for the dressing. Blizt it all up until it is smooth. Add a little water or oil if the dressing is too thick.
2. Start prepping the vegetables for the salad. You want the cabbage, kale, bell peppers, and carrots as thin as possible. For the carrots I used the peeler to make carrot ribbons which works great in the salad.
3. If you are making the roasted peanuts at home, place a handful of raw unsalted peanuts on a baking tray and place in the oven at 350º for about 10 minutes until they turn golden.
4. In a bowl soak your noodles in hot water for a few minutes until tender. I followed the packet instructions so check and see what your noodles require.
5. In a large bowl add the veggies, half the chopped coriander, and a good glug of the dressing. Mix it around until the veggies are covered.
6. Drain your noodles and add them to the salad with the remaining dressing. Mix it all together.
7. Portion the salad into bowls and top with the remaining coriander and some chopped roasted peanuts. Enjoy!