So many good things all in one bowl. Where to start? Beansprouts, coriander, cucumbers, mangetout, spring onions, honey roasted peanuts.

Serves: 4 people | Prep time: 15 minutes | Cooking time: 10 minutes  

Chinese | Dairy free | Vegetarian | Main

Ingredients

½ Red Cabbage

80g Mangetout

3 Baby Cucumbers

150g pack Sweet Mini Peppers

200g Beansprouts

4 Spring Onions

10g Fresh Coriander

300g pack Ready to Wok Noodles

80ml Olive Oil with Garlic

80g Honey Roasted Peanuts

  

For the dressing:

125ml Olive Oil

1 Lime

10ml Soy Sauce

1 tsp Paprika

1 Garlic Clove

Method

Thinly slice the cabbage, cucumbers, mangetout and the peppers.

Trim and shred the spring onions. Mix all in a bowl with the beansprouts.

Fry the noodles in a wok with the oil until crisp.

Sprinkle these over the salad along with the peanuts.

Chop the coriander and sprinkle over the top.

To make the dressing, peel and mince the garlic, then place in a bowl with soy sauce, lime, paprika and olive oil. Whisk well and serve drizzled over the salad.