You know when you have random segments of vegetables left in the fridge ? Well this was one of those days. Bit of Red Cabbage , few mini peppers etc. Not enough to be something in their own entirety, but in need of some love…well this is the answer. Everyone loves noodles !  Besides , look how pretty and colourful it is !
I have to admit this is a recipe of mine that just constantly adapts. I’ve made it all in layers in jars for a picnic once and the array of different veggies usually changes with the season too. I keep the dressing the same, and is goes well with alot of stuff. It’s a lovely dressing on sweet potatoes actually… I do love a little sweet and a little heat!
This keeps pretty well so you can make it ahead for parties and picnics too.
I keep this gluten free as well, but you can use what ever noodles you like. This recipe is just a rough guide, you can play with measurements and swap stuff out as you please.

Hope you like it.

Salad Recipe :
1/3 Pack of Brown Rice Noodles
1 Cup Shredded Red Cabbage
1 Cup Shredded Napa Cabbage
1 Carrot – I spiralized it but grated is fine
4 Mini Peppers sliced
Handful of Sugar snap peas
Handful of Mangetout
1 Stalk Celery

Pop the Noodles onto cool, while you prep everything else. Pile all the veggies into a big bowl while you make the dressing.

Dressing Recipe
1/3 Cup Peanut butter
1/3 Cup Sweet Chilli
1 tsp Soy Sauce / Shoyu

1 tbs Sesame seeds
1 -2 Tbs noodle cooking water (or warm water )

Give the Peanut Butter , Sweetchilli and Soy Sauce  a good whisk together and then thin it out with the noodle water or warm water until it’s a nice consistency. You want to be able to mix this up easy, not creating clumps.

Drain your noodles and run them under the cold tap until they’re cooled completly. Drain again and pop into the bowl give everything a good toss then drizzle in your dressing coating everything as you go.
When everything is all dressed , give you salad a sprinkle of your Sesame seeds.

This bright like concoction was no accident. I have it on a Tartine in one of my favourite Bakerys with Roast veggies on. It’s sooo good with literally everything. I had to get home and create myself a version. So after roasting a few too many Beetroot the other night , this seemed like a good time to try it out !

Hummus is so versatile, you can serve it with all sorts. It’s a good source of fats , and protein. It’s naturally creamy and you can flavor it any way you like. Keeps great in the fridge for a few days too.

The weather is getting HOT here. 85° in March? But luckily for me the pool is nice and cool and a nice outdoor lunch is an excellent way to break up the day. So with some cool fresh veggies and a good scoop of Hummus. Everyone seems be pretty happy. Hoping this pink deal goes down well ….wish me luck.

Recipe :
1 Large Roasted Beetroot
1 Carton Chickpeas drained and rinsed
I Lemon – juice and zest
1 Clove Garlic
2 Tsp Ground Cumin
2 Tbs Tahini

Salt
Olive oil

If you haven’t already roasted your Beetroot , give it a good hour in a hot oven (400°). Leave it to cool.

Put the Beetroot , Chick peas , Salt , Garlic, Cumin and Lemony bits  in a food processor. Blitz till they’re looking fine and crumbly then add the Tahini.
Once you’ve given that another whizz add a bit of water to loosen things a little and scrape down the sides of your processor. Then put it on a drizzle in the oil until it’s a consistency you like. If you don’t want to add too much oil feel free to replace it all with water.

Give everything a taste and add more salt if necessary.

A couple of serving suggestions :

With Fresh veggies.
On a Tartine.
In wraps.
With Chips (fries).
I love it in a jacket sweet potato.
On a salad.
With some Roasted veggies.
Stirred through some Grains.
It’s excellent for a meal on the go !

Hope you enjoy.

After alot of rich foods over the Holidays my body is asking for some TLC. So today, sat in cold wet London I was dreaming of sunshine and Farmers markets back home in Florida.
Thinking of refreshing raw veggies and fresh juices. When one of my favorite salads came to mind. The combination of the cool noodles with the sweet and spicy dressing (love anything hot and sweet)..probably less said the better. Can’t wait to get home and make a huge bowl!

Cucumber Noodle Salad with quick Sweet chilli sauce !

Recipe :

Salad
1 Large Cucumber
1/ 2 Red Pepper
2 Spring onions
Handful of Peas (I use frozen – defrosted )
Fresh Basil
Pumpkin seeds (optional )

I pop the Cucumber on the spiralizer , but of you don’t have one you can use a Julienne slicer (or a veggie peeler to make larger ribbons ).
I love my  Spiralizer. They’re pretty inexpensive too and versatile (raw pad Thai any one ??) Toss these noodles in the quick sweet chilli sauce, then the rest is pretty simple , chopped the Pepper and Spring Onion and sprinkle on the other toppings as desired.

Now if you want to buy your own Sweet Chilli , that’s fine , there are some great options avaliable , even fresh ones these days ! But as I have my own Chili plant , I tend to make my own !

Recipe :

1 Chilli
1 Clove of Garlic
Oil of choice
1/4 cup Honey or Maple syrup
Salt
Lime juice ( depending on how juicey  they are you may need one or two)

Dice the chilli and garlic , I remove the seeds from the chilli but if you like it firey be my guest … Pop these into a pan with a little oil just to cook them a little – I’m not a fan of raw garlic ! It doesn’t take long , as you don’t want to burn the garlic which happens quickly ! Once they’re no longer raw , stick them in a jar or bowl , and add the rest of the ingredients! Give everything a good mix and taste , adjust seasoning according to your own preference !