Name: Crunchy Thai Salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2
Ingredients: ¼ small red cabbage; ½ red capsicum; ½ cucumber; 250 g konjac noodles; 2 spring onions; ¼ cup roasted peanuts; Handful fresh coriander leaves; ¼ cup peanut butter; 1 tsp soy sauce; 1 tbsp fish sauce; ¼ tsp ginger powder; 3 tbsp warm water

¼ small red cabbage

½ red capsicum

½ cucumber

250 g konjac noodles

2 spring onions

¼ cup roasted peanuts

Handful fresh coriander leaves

Dressing

¼ cup peanut butter

1 tsp soy sauce

1 tbsp fish sauce

¼ tsp ginger powder

3 tbsp warm water

Remove konjac noodles from packet and rinse.

Slice cabbage, capsicum, cucumber, and onions and divide between 2 serving bowls. Add the konjac.

Roast peanuts in the oven for 5 minutes.

Whisk all dressing ingredients together until smooth.

Drizzle dressing over salad, add peanuts and fresh coriander leaves to serve.