Vegan Rainbow Noodle Salad

Name: Vegan Rainbow Noodle Salad
Cuisine: Asian, Chinese
Ingredients: 75 g red cabbage, thinly sliced; 75 g cavolo nero (Tuscan kale) or regular kale, ribs and stems removed, leaves thinly sliced; spring onions, thinly sliced; medium carrot, cut into thin matchsticks; bell pepper, cut into thin matchsticks; cucumber, cut into thin matchsticks; large handful fresh coriander, roughly chopped; 250 g dry flat rice noodles (pad thai-style noodles); 50 g roasted, unsalted peanuts, crushed or finely chopped; tbsps light soy sauce; tbsps toasted sesame oil; tbsps sriracha; tbsp sugar; lime, juice only; orange, juice only; noodles; 1 Mango, sliced

4 steps

Updated at: Thu, 17 Aug 2023 02:58:45 GMT

Nutrition balance score

Good

Glycemic Index

Low

Nutrition per serving

Calories1941.7 kcal (97%)

Total Fat45.6 g (65%)

Carbs341.9 g (132%)

Sugars71.1 g (79%)

Protein46 g (92%)

Sodium1589 mg (79%)

Fiber24.4 g (87%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

75gred cabbage

thinly sliced

75gcavolo nero

Tuscan kale, or regular kale, ribs and stems removed, leaves thinly sliced

spring onions

thinly sliced

carrot

medium, cut into thin matchsticks

bell pepper

cut into thin matchsticks

cucumber

cut into thin matchsticks

fresh coriander

roughly chopped

250gdry flat rice noodles

pad thai-style noodles

50groasted unsalted peanuts

crushed or finely chopped

Instructions

Step 1

Prep the red cabbage, cavolo nero, spring onions, bell pepper, cucumber and fresh coriander and place them in a large bowl.

Step 2

Boil the noodles according to the package instructions. Drain, rinse well under cold water and drain again.

Step 3

While the noodles are cooking, combine the dressing ingredients in a small bowl.

Step 4

Season the veggies with salt and pepper and toss to coat. Add the noodles and dressing and toss well to coat. Serve and enjoy or pack in airtight containers and enjoy throughout the week.