This salad is great served hot, just toss in a pan.
serves 4-6 people
55g raw moong noodles
25g white cabbage
25g mixed sweet peppers
1 tablespoon roasted red skin peanuts, roughly chopped
1 teaspoon fresh coriander
½ red chilli, deseeded and minced
1 teaspoon spring onion, finely sliced
1 teaspoon fresh parsley, finely chopped
1 tablespoon toasted sesame oil
1 teaspoon balsamic vinegar
1 dessertspoon tamari, shoyu soya sauce*
Place the noodles in a pot with plenty of boiling water for 5 minutes. Rinse in cold water. Drain well and roughly chop and place in a large bowl. Finely shred the white cabbage, roughly grate the carrot, finely slice the peppers into 1 inch slices and place in the bowl with the noodles. Add the peanuts, chopped coriander, chilli, spring onion and parsley. Toss well. Whisk the toasted sesame oil, soya sauce and balsamic vinegar together and add to the vegetables and noodles. Mix well. Check the seasoning and adjust the flavour using the balsamic vinegar and tamari.
*Using tamari in this salad will make it gluten free.