For anyone who is doing some recipe planning today, you might want to include this salad in your plans. Like the lentil, beetroot and hazelnut salad I posted last week, is salad can be stored in a mason jar, by layering the ingredients starting with the wettest first and working your way up to the driest.
The dressing has quite a few ingredients so that might be off putting at first. However, these ingredients are key ingredients for many of my recipes and can be used in different combinations to make lots of different dressings and sauces. Therefore, I really recommend stocking your store cupboard with these. They will last for ages and in the long run work out less expensive than buying store bought salad dressing.
This recipe makes 2 lunch time portions or 4 starter portions.
Ingredients:
¼ head of white or red cabbage
1 carrot
½ cucumber
½ red pepper
3 spring onions
½ a mango
1 cup of noodles (soba or brown rice noodles)
For the dressing:
2 tblsp of olive oil
2 tblsp of water
2 tblsp of cashew nut butter
1 tblsp of tamari
1 tsp of apple cider vinegar
1 tsp of sesame oil
½ inch of ginger
1 clove of garlic
Juice of half a lime
To serve:
¼ cup of cashew nuts
¼ red chilli
Small handful of coriander leaves
Juice of half a lime
Method:
1. Prepare the noodles according to the package instructions and leave to one side.
2. Prepare the vegetables by either grating of finely chopping the carrot, cucumber, red pepper, spring onions and cabbage. Peel and chop the mango into bite size pieces.
3. Prepare the dressing by adding all of the dressing ingredients to a blender and blending until smooth.
4. Toast the cashew nuts in a dry pan for about four minutes, tossing them half way through.
5. Assemble the salad on two plates. Start with the noodles, then top with the vegetables and mango. Pour the dressing over the top and then finish with a squeeze of lime juice, some coriander leaves, chopped red chilli and the toasted cashew nuts.
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