A simple salad that’s also a super salad, this colourful dish is loaded with antioxidants and fibre. And best of all, it’s quick and easy to make.
- 250g brown rice vermicelli noodles
- 1½ cups rainbow slaw
- ¼ cup fresh coriander
- 1 tbs Bioglan chia seeds
For the cashew dressing
- ¼ cup raw cashews
- 2-3 tbs extra virgin olive oil
- 1 tbs tamari soy sauce
- 1 tbs honey
- 1 lime, juiced
- Extra water to thin, if needed
Fill a large saucepan with water and bring to the boil. Add the noodles and cook according to packet directions. Leave to cool until room temperature.
In a blender, combine cashews, olive oil, tamari, honey, lime juice and enough water to blend until a creamy consistency.
In a large mixing bowl, add the noodles and rainbow slaw mix and gently combine. Mix through the cashew dressing.
Serve on a platter and sprinkle with coriander leaves and chia seeds.
Recipe by Zoe Bingley-Pullin.