Equipment
- 1 Large bowl
Ingredients
Dressing
- 2 cloves garlic
- 1 tsp ginger
- 3 tbsp / 45 ml lime juice
- 2 tbsp / 30 ml maple syrup
- 2 tbsp / 30 ml sesame oil
- 2 tbsp peanut butter
- 1 tbsp / 15 ml soy sauce
Veggies
- ¼ red cabbage
- ¼ green cabbage
- 1 cup / 80 g baby spinach
- 1 spring onion
- 1 red onion
- 1 red capsicum
- 1 bunch coriander
- ¼ cup / 40 g cashews
Noodles
- 150 g udon noodles
Instructions
Make dressing
- Peel and mince 2 cloves garlic. Peel and grate 1 tsp ginger. In a large bowl whisk to combine the garlic, ginger, 3 tbsp lime juice, 2 tbsp maple syrup, 2 tbsp sesame oil, 2 tbsp peanut butter and 1 tbsp soy sauce.
Prep ingredients
- Finely shred the cabbages. Roughly chop 1 cup baby spinach. Thinly slice the 1 spring onion at an angle. Peel and thinly slice 1 red onion. Deseed and slice 1 red capsicum into matchsticks. Roughly chop 1 bunch coriander, discarding the stems. Roughly chop or crush ¼ cup cashews.
Cook noodles
- Cook 150 g udon noodles according to the packet directions. Drain and set aside to cool.
Make salad
- Add noodles, cabbage, spinach, spring onion, red onion, capsicum, and coriander to the large bowl with the dressing and toss to combine.
To serve
- Divide the fresh Thai noodle salad with sesame peanut dressing between plates and sprinkle chopped cashews on top.
Nutrition
Calories: 385kcal | Carbohydrates: 51g | Protein: 13g | Fat: 17g | Saturated Fat: 3g | Sodium: 782mg | Potassium: 622mg | Fiber: 7g | Sugar: 18g | Calcium: 102mg | Iron: 2mg
Dietary note: Be sure to check the label and ensure the ingredients match your dietary requirements/preferences.
Ingredients note: Nutritional information is an estimate based on average ingredients by all brands.
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