SUCH a lovely, light healthy lunch. Or a main meal for dinner. Given that I have a love-hate relationship with lunchtimes, this one works well for me. It is quick, easy and healthy. And anything that has a peanuts/satay feel to it is a win for me. If you can’t do peanuts, you could always substitute in another nut butter and I’m sure it would be just as delicious.
There are so many substitute options to this salad it’s ridiculous so make it your own! You could make it with pasta noodles if you prefer or soba noodles. But here is what I did:
Rice vermicelli noodles, soaked in boiling water and drained
Carrot, finely sliced
Celery, finely sliced
Cucumber, sliced using a peeler to make slithers
Spanish onion, finely sliced
Handfuls of chopped fresh mint, coriander and spring onions.
Toss the noodles, salad ingredients and herbs together with the following sauce:
*NB. The water content in the sauce is important to keep, as tossing the sauce through the noodles will prevent them from sticking together.
1 spanish (purple/sweet) onion, finely chopped
1 small garlic clove, minced
1 teaspoon minced ginger (or ground)
3 T peanut butter (100% peanuts. You could easily just process peanuts until smooth as an alternative)
2 T soy sauce
2 T rice bran or coconut oil
1 tsp rice syrup
1 tsp sesame oil
juice of 1 lime