Summerrrrrrrr!! It’s been 28 degrees this weekend, and probably the first time this year that I had to insist on eating not-hot food. Since inventing this salad on Saturday, I have eaten it every day. It’s a pretty simple combo of sweet potato noodles and crunchy veg, but the kingmaker is this insanely delicious dressing: creamy, nutty, zingy, fresh, soy-peanut-coconut dream sauce, I like to call it. Feel free to add in sliced radishes, edamame, spring onions or fresh chilli, to the salad but please do yourself a favour and make this dressing. It may be wise to make a huge batch, as this makes for a great, ‘lunch-envy’ inducing packed lunch. If you’re making extra, keep the dressing on the separate if possible, so the veg will retain their crunch the next day.
Ready in 20 minutes
FOR THE TO DIE FOR DRESSING
- 2 tbsp. soy sauce
- 2 tbsp. peanut butter or tahini
- 4 tbsp. coconut milk
- Juice of half a lemon
- 1/2 tsp. dried chilli flakes
THE VEG FEST
- 1 large sweet potato
- 2 handfuls white cabbage, finely shredded
- a handful of broccoli florets, sliced
- a handful of cherry tomatoes (about 8)
- 3cm piece of fresh ginger
- a small handful of peanuts, crushed
- Spiralize your sweet potato to make thin noodles, and cook until slightly softened. This can be done by sautéing in a big pan for five minutes or so, or by giving them a 1 minute zap in the microwave. Place the cooked noodles in a big bowl.
- Heat a splash of oil in a pan, whilst you finally chop your ginger. Fry for a minute or so, and then throw in your broccoli. Stir-fry for about three minutes until cooked through, and add to the bowl.
- Quarter the tomatoes and throw into the bowl along with the shredded cabbage and peanuts. To make the sauce, simple stir all of the ingredients together in a mug until beautifully smoothie and well combined, and pour over the salad.
- Give everything a really good mix, and feel smug about how healthy and tasty your dinner is.