Pad thai salad
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 120g kale, leaves only, finely sliced
- 225g green or purple cabbage, finely sliced
- 1 lime, halved
- 350g flat rice noodles
- 3 radishes, finely sliced
- 2 spring onions, finely sliced
- 20 leaves basil
- a handful of leaves coriander
- 3 tbsp roasted peanuts, roughly chopped
PAD THAI DRESSING
- 3 tbsp soft light brown sugar
- 3 tbsp vegan fish sauce (buy online or see cook’s notes, below)
- 1 tbsp rice vinegar
- 1 tbsp tamarind purée
- 1 tbsp toasted sesame oil
- ¼ tsp dried chilli flakes
- 1 small clove garlic, finely chopped
- 1-2 tbsp extra-virgin olive oil
Method
- STEP 1
To prepare the dressing, heat the sugar, fish sauce, rice vinegar, tamarind, sesame oil, chilli flakes and garlic in a small pan over a low heat for 1 minute until the sugar has dissolved. Remove from the heat, add 1-2 tbsp of olive oil and season.
- STEP 2
Put the kale and cabbage in a large bowl, sprinkle with 1 tsp of sea salt and squeeze over the juice of half a lime. Massage the salt and juice into the leaves to tenderise them, then leave to sit for 10 minutes.
- STEP 3
Bring a large pan of salted water to the boil and cook the noodles following pack instructions, usually about 6-7 minutes. Rinse under cold running water and leave to drain.
- STEP 4
To serve, combine the noodles, massaged leaves and dressing in a large bowl and toss to coat. Taste and season. Add the radishes, spring onions, basil and coriander, and toss gently. Transfer to a serving bowl and top with the peanuts, then serve with the remaining lime, cut into wedges, on the side.
