Thai Noodle Peanut Salad
Directions
- 1Slice the cabbages and daikon radish thinly using a mandoline slicer.
- 2Mandoline the carrots thinly.
- 3Slice the cucumber into rounds and julienne some of it.
- 4Cut the capsicum thinly.
- 5Chop the spring onions.
- 6Combine all the vegetables in a large bowl.
- 7Make the peanut sauce by blending the ginger, garlic, peanut butter, orange juice, lime juice, soy sauce, maple syrup, salt and coriander roots.
- 8Add coriander leaves to the salad and toss to combine.
- 9Air fry the tofu for 10 minutes with salt and pepper.
- 10Serve the salad with vermicelli noodles, tofu, edamame and peanut sauce.
Ingredients
- 1 purple cabbage
- 1 green cabbage
- 1 daikon radish
- 3 carrots
- 1 cucumber
- 1 red capsicum
- 5 spring onions
- 1 inch ginger
- 0.5 garlic
- 2 big spoon peanut butter
- 1 orange juice
- 1 lime juice
- 1 spoon soy sauce
- 1 spoon maple syrup
- 1 pinch salt
- 1 handful coriander roots
- 1 handful coriander leaves
- 1 tofu
- 1 serving vermicelli noodles
- 1 serving edamame
Equipment
knifemandoline slicerblenderair fryer