Pink Glass Noodle Salad with Mango and Fresh Vegetables
Ingredients
For the salad
3
Tablespoon(s)
beetroot juice
1
Teaspoon(s)
peanut oil
1
Piece(s)
carrot, peeled and cut into fine strips
0.5
Piece(s)
cucumber, cut into fine strips
1
Piece(s)
mango, cut into fine strips
1
Piece(s)
red bell pepper, cut into fine strips
1
Handful
finely chopped red cabbage
Some
onions, chopped into fine rings
1
Handful
coriander, chopped
1
Handful
fresh beansprouts
2
Tablespoon(s)
peanuts, roughly chopped
For the dressing
2
Tablespoon(s)
peanut butter
1
Tablespoon(s)
agave syrup
1
Tablespoon(s)
light soy sauce
3
Tablespoon(s)
toasted sesame oil
2
cm
ginger, grated
0.5
Piece(s)
lime, juice
0.5
Teaspoon(s)
chili flakes
1
Tablespoon(s)
dark sesame
1
Tablespoon(s)
sesame seeds
Preparation
1. Prepare the glass noodles according to the instructions on the packet. For the pink color, add the beetroot juice to the water you cook them in. Then drain and leave to cool.
2. Chop the tofu into bitesized pieces, and sear on all sides in peanut oil.
3. In the meantime, prepare the fruit and vegetables.
4. For the dressing, mix all the ingredients together and pour into small glass jars.
5. Now add the (bright pink ;-) glass noodles and the rest of the ingredients to a large mixing bowl, and mix well.
6. Now divide the mixture between the glass jars. Refrigerate until it’s time to serve.
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