Quick and easy nutritious salad packed with protein, fibre and healthy fats! This is a great lunch or dinner option for all the family. Once prepared it can be stored in the fridge for up to 3 days.

INGREDIENTS

300G noodles (black rice or buckwheat)

1/2 cup of almond (or other nut) butter of choice

1/4 cup of extra virgin cold pressed olive oil

1/4 cup of coconut aminos or tamari sauce

1/4 cup of water

1/4 cup of maple syrup

juice from 2 limes

1/8 TSP chilli powder

1/2 TSP red pepper flakes

1 cucumber – finely sliced

1 cup of shredded cabbage

1/2 cup shredded carrots

2 TBS fresh mint, chopped

2 TBS coriander, chopped

1/2 cup of cashews (or peanuts)

METHOD

Cook noodles as per instructions on the pack

Meanwhile combine the nut butter, coconut aminos, water, maple syrup, chilli powder and red pepper flakes into a blender and blitz until smooth. Then add in the olive oil

Then in a large mixing bowl, add the chopped vegetables, and once the noodles are cooked and drained, add them together with the vegetables. Pour the sauce from the blender over the top and mix together

Top with cashew nuts, min and coriander. Squeeze over with limes