Asian Noodle Salad with Peanut Dressing

Very simple — ready in 20 minutes — Side or Main

You want a bit of substance without sacrificing the freshness? Then this Asian-inspired noodle salad will just be right for you. It adds a bit of spiciness with chilli, creaminess through peanuts and a kick with coriander.

What you’ll need

• Lettuce
• Rice noodles, e.g. Vermicelli
• Roasted nuts, e.g. almonds or peanuts
• Kohlrabi

For the sauce

• Fresh chili
• 1 garlic clove, minced
• Coriander
• Peanut butter
• Soy sauce
• Rice wine vinegar
• Honey
• Juice of half a lime

How to make it

1. Wash salad leafs and spin-dry them in your salad spinner. Tip: If your salad leafs look sad & wilted, soak them for ca. 30 minutes in cold water to re-hydrate. Lay out leafs in a bowl or plate (see picture above).
2. Cook Vermicelli noodles according to instructions. When done, set aside to cool.
3. In the meantime, place a small handful of nuts in a baking tray and roast in the oven on 150 degrees for about 10 minutes, or until slightly browned, not burned.
4. Make the sauce: Finely chop chili, coriander and garlic and add to a bowl with 2 tablespoons of soy sauce, 1 table spoon of rice vine vinegar, 2 tablespoons of peanut butter, a bit of honey and lime juice. Mix well and if consistency is too thick, add a tiny splash of water. Taste to refine.
5. Mix noodles with sauce and place in the salad bowl. Top with chopped nuts and enjoy!