Recipe courtesy of

Asian Rice Noodle & Cavolo Nero Salad

Asian Rice Noodle & Cavolo Nero Salad

Prep: 10 minutes

Cook: 3 minutes

Serves 4

200g bag sliced Cavolo Nero

300g straight to wok ribbon rice noodles

2 tbsp sweet chilli sauce

1 tbsp light soy sauce

1 tbsp VEGAN Thai fish sauce

Juice 1 lime

1 bunch spring onions, sliced

1 carrot, coarsely grated (150g)

1 red chilli, deseeded and thinly sliced

28g pack coriander, leaves only, roughly chopped

25g unsalted roasted peanuts, roughly chopped

  1. Cook the Cavolo Nero in a large pan of boiling water for 3 minutes, then drain well.
  2. Place the noodles in a large bowl and cover with boiling water, stir to break the noodles up a little, leave for 1-2 minutes then drain.
  3. Meanwhile, mix together the chilli sauce, soy, vegan fish sauce and lime juice in a small bowl.
  4. Toss together the Cavolo Nero, noodles, spring onions, carrot, chilli and most of the coriander and peanuts then stir in the dressing.
  5. Serve sprinkled with the remaining coriander and peanuts.

Cook’s tip

Great as a light lunch or served with tofu for a more main meal.

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