Vegetarian recipe ideas
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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.
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.
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.
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.
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