This is a really quick, easy and satisfying salad. Perfect for lunch or dinner, it’s a veg-packed weekday wonder.
1/2 cup cashews
1/4 green cabbage, core removed and cabbage thinly sliced
2 nests medium egg noodles
1 small head broccoli (1/2 if large), cut into florets
1 red pepper, de-seeded and sliced
1/2 bunch green onions, chopped
For the dressing:
1/3 cup hot water
1 tbsp soy sauce
1/2 tsp sesame oil
1/2 tbsp honey
1 clove garlic
1/2 small red onion (1/4 if large), roughly chopped
Pinch chilli flakes
Juice 1/2 lime
Add the cashews to a dry frying pan and toast over a medium heat for 5 – 10 minutes, until lightly golden. Remove from the heat and set aside.
Add half the cashews to a blender or food processor along with the rest of the dressing ingredients. Blend and taste, adding more soy sauce if required.
Roughly chop the remaining cashews and set aside for a moment.
In a large pot of salted boiling water, add the noodles and cabbage and boil for about 4 minutes. Add the broccoli and boil for one more minute. Drain the noodles and vegetables and let them steam in the colander for a minute. Transfer to a large bowl, add the dressing and toss well. Add the chopped pepper and spring onion, giving everything another stir. Transfer the whole lot to a large shallow bowl or platter, then sprinkle the chopped cashews over the top. Serve warm or at room temperature.