A easy salad that’s additionally a brilliant salad, this vibrant dish is loaded with antioxidants and fibre. And better of all, it’s fast and straightforward to make.
Substances
- 250g brown rice vermicelli noodles
- 1½ cups rainbow slaw
- ¼ cup contemporary coriander
- 1 tbs Bioglan chia seeds
For the cashew dressing
- ¼ cup uncooked cashews
- 2-3 tbs additional virgin olive oil
- 1 tbs tamari soy sauce
- 1 tbs honey
- 1 lime, juiced
- Additional water to skinny, if wanted
Methodology
Step 1.
Fill a big saucepan with water and convey to the boil. Add the noodles and cook dinner in accordance with packet instructions. Depart to chill till room temperature.
Step 2.
In a blender, mix cashews, olive oil, tamari, honey, lime juice and sufficient water to mix till a creamy consistency.
Step 3.
In a big mixing bowl, add the noodles and rainbow slaw combine and gently mix. Combine by way of the cashew dressing.
Step 4.
Serve on a platter and sprinkle with coriander leaves and chia seeds.
Serves 2
Recipe by Zoe Bingley-Pullin.
