Asian Noodle Slaw with Tamari Sesame Dressing and Peanuts
A quick, crunchy noodle slaw with cabbage, carrot and capsicum, tossed in a tamari sesame dressing and finished with toasted peanuts.
- Difficulty
- Easy
- Prep time
- 20 min
- Makes
- 4–6 mains
Prep20 min
Ingredients
What you'll need
Slaw
- 1/4 red cabbage, finely sliced
- 1/4 green cabbage, finely sliced
- 3 medium carrots, grated
- 1 red capsicum, finely sliced
- 2 spring onions, sliced
- 1/2 packet vermicelli noodles
- 1/4 cup sesame seeds
- 1/2 cup toasted peanuts, crushed
Dressing
- 1/4 cup tamari
- 1 tsp apple cider vinegar
- 1 tbsp maple syrup
- 1/4 tsp chilli flakes
- 2 tbsp sesame oil
To garnish
- Fresh herbs (coriander works well)
Method
How to make it
Cover the noodles with boiling water for 5 minutes, then drain.
Place the vegetables and noodles in a bowl and use tongs or clean hands to combine. Add the sesame seeds and 1/4 cup of the peanuts.
Combine the dressing ingredients in a bowl, pour over the slaw and toss until the noodles and vegetables are completely coated.
Transfer the slaw to a serving dish and scatter over the remaining peanuts, the herbs and some pickled red onion, if you like.
The slaw will keep in the fridge for up to 2 days. Kept separate from the dressing, it will last 3–4 days.
