Recipe: Sesame, ginger and mint noodle salad
If you overdid it during the festive season and you’re looking for a fresh salad to start the new year, then this noodle dish with a hit of ginger will put some zing in your step.
Ingredients150–200g soba or udon noodles ¼ red cabbage 1 carrot 1 cucumber 2 spring onions (scallions), sliced sprig of mint, chopped handful of coriander (cilantro), chopped 2 tbsp sesame seeds FOR THE DRESSING 3 tbsp hulled tahini 2 tbsp water 1 tbsp soy sauce (or tamari for a gluten-free option) 1 tsp maple syrup 2 tsp toasted sesame oil thumb-sized piece (about 5 cm) of fresh ginger root, finely chopped or minced 1 garlic clove, finely chopped grated zest and juice of 1 lime pinch of chilli (hot pepper) flakes |
MethodStep 1. Cook the noodles in a large saucepan of boiling water for 8–10 minutes, then drain and rinse under cold running water. Set aside. Step 2. Meanwhile, thinly slice the cabbage and create ribbons with the carrot and cucumber with a vegetable peeler (or use a grater if you’re feeling lazy). Add all the vegetables, herbs and sesame seeds to a large salad bowl with the noodles and mix together. Step 3. Whisk all the dressing ingredients together in a small bowl. Drizzle over the salad ingredients and stir to combine. Serve cold straightaway or leave in the refrigerator for up to five days. Serves 2-3. |
 |
Edited extract from Make It Vegan by Madeleine Olivia, published by Hardie Grant. RRP $45. Photography: Ali Green and Clare Winfield.
|
