Often some of my greatest cooking ideas are inspired by the weather.
Today, the winter sun was peering through the window, begging me to take a break and soak up some sun on a walk. I listened instinctively, donned on my joggers and went for a 45min walk.. on my return, I looked in the fridge and was umming and ahhhhing on what I could rustle up, before heading back to my desk.
This vegan, peanut noodles salad was the answer to my prayers - Its bright and cheerful just like the weather. It’s loaded full of veggies - cabbage, carrots, capsicums, avocado, baby spinach (optional) and rice noodles (which just quietly, are prepped in no time) - this salad, is perfect for midweek meals, lunches and can be prepared in advance and kept in fridge for 3-4days.
Add your favourite protein - chicken, tofu or salmon.
TIP: Use Crunchy peanut butter - the texture adds that crunch to your salad.
Cook your noodles (according to packet instructions)
Prep your veggies and herbs - I have used - cabbage, carrots, capsicums, avocado, baby spinach, spring onion but would highly recommend adding, edamame, red onion, radish or daikon and for fresh herbs, coriander and mint work a treat.
Make the Dressing
1tps soy
1tps sweet chilli sauce
¼ tsp sesame oil
1 tbsp peanut butter
2 tbsp boiling hot water
Mix together until peanut butter is smooth and all is mixed thoroughly.
Pour over salad, toss, sprinkle with sesame seeds and serve.
This is an amazing, quick, easy and healthy salad. Hope you enjoy this one as much as I do - try it for yourself - you’ll love it!! (And let me
Know how you go!)
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