Satay Noodle Salad
Get ready to experience the ultimate fusion of flavours with my Vegan Satay Noodle Salad. Made with a delectable blend of soy sauce, sesame oil, maple syrup, ground ginger, lime, sriracha, and fresh coriander, this salad packs a punch of bold and delicious taste that you won't be able to resist.
Ingredients
Peanut Dressing
- 1/4 cup Soy Sauce
- 1/2 cup Smooth Peanut Butter
- 2 cloves Garlic minced
- 2 tbsp Sesame Oil
- 1/4 cup Maple Syrup
- 2 tsp Sriracha
- 1/2 tsp Ground Giner or 1 tbsp fresh grated ginger
- Juice of 1 Lime
For the Salad
- 3 Nests Rice Noodles
- 5 Spring Onions chopped
- 1/2 cup Carrot ribboned
- 1/2 cup Cucumber ribboned
- 3/4 cup Red Cabbage thinly sliced
- 2/3 cup Coriander chopped
- 1 Bell Pepper thinly sliced
- 1/2 cup Toasted Peanuts roughly chopped
Instructions
- Boil the noodles according to the packet instructions - then let these cool
- While they cool, chop up the vegetables - I use a peeler to slice the carrot and cucumber into ribbons
- Make the dressing by stirring the ingredients together until combined. If it starts to thicken up, then you can add a splash of cold water to make it easier to mix into the salad
- Assemble the bowl and pour the dressing over - toss to combine