Crunchy Thai Vegetable and Noodle Salad
Crunchy refreshing salads that are full of flavour are such a Summer Staple. I absolutely adore this served alongside some tofu and make it in batches to tide me over for lunch or dinner for a few days. It’s full of colour and makes a beautiful centrepiece if you’re entertaining friends. The dressing is key here and has the perfect balance of all the elements - sweet, sour, salty and savoury. It amazes me how delicious super healthy food can be and this is testament to that.
The Frontier Foods Roasted Red Peppers add colour and a beautiful slightly smokey flavour to the dish and the Tahini and Maple Syrup balance out the flavours in the dressing so perfectly. I really hope you enjoy this time and time again this Summer.
For the salad:
1 medium courgette
3 medium carrots, peeled
1/4 small head purple cabbage- finely sliced
1/2 jar Frontier Foods Roasted Red Pepper
2 medium scallions
1 medium pink grapefruit
1 medium lime
1 large bunch fresh coriander
200g angel hair vermicelli noodles
For the dressing:
3 tablespoons tahini
Juice of 1 medium lime
2 tablespoons tamari or soy sauce
2 tablespoons Maple Syrup
1 (3/4-inch) piece fresh ginger, peeled and coarsely chopped
1 small red chili, seeded and finely chopped
1 clove garlic, peeled and coarsely chopped
To serve:
Handful cashews, crushed or coarsely chopped
INSTRUCTIONS
Soak your vermicelli noodles in cold water for 10 minutes or blanch in hot water for 30 seconds and rinse them under cold water.
Use a vegetable peeler to peel the courgette and carrots into ribbons and place them in a big bowl.
Shred the cabbage finely, slice the red pepper and scallions as finely as you can, and add to the bowl; set aside.
Use a knife and cut the peel from the grapefruit and limes.
Cut out the segments from both, leaving the pith and membrane behind. Place the segments in a medium bowl and mash them up so you are left with bitesize pieces of lime and grapefruit. Add to the bowl or vegetables.
Coarsely chop the coriander.
Add 1/2 the coriander to the bowl of vegetables. (This can refrigerated for up to 1 day.)
When ready to serve, make the dressing by putting all the ingredients except the chilli in a blender and blending until just thick enough to coat and hold onto the vegetables. Stir in the chilli. If it's too thick, thin with a little more water. Pour the dressing over the salad and noodles and toss to combine. Top with the crushed cashews and remaining coriander.
This salad is best eaten immediately.
*Thank you to Frontier Foods for Collaborating with me on this post. See their Instagram for more inspiration and shop the range in stores nationwide.
