With Black Lime Dressing
Ingredients
- Salad
* 1 cup edamame (shelled)
* 200 g thin rice noodles
* 1½ cups (155 g) red or yellow bell pepper, thinly sliced
* 1 cup (45 g) carrots, julienned or shaved
* 3 cups (190 g) green or purple cabbage, or both, thinly shredded
* ½ cup (30 g) green onions, sliced thinly on the bias
1/2 cup torn mixed herbs (Thai basil, mint and coriander/cilantro is a favourite combo
Garnish
½ cup peanuts
Finely chopped chilli
- Black Lime Peanut Dressing (makes about 1 cup / 260 g)
* 1 tbsp fresh ginger, finely grated
* 1 clove garlic, finely grated
* 6 tbsp (100 g) smooth natural peanut butter
* 2½ tbsp lime juice
* 3½ tbsp tamari
* 2 tbsp honey
* 2 tsp sweet chilli sauce
* 1 tsp Australian Black Lime powder
* 1 tsp Australian Black Lime Salt
* 3–4 tbsp hot water, to thin
Directions
- Prepare the noodles
* Place the rice noodles in a large heatproof bowl.
* Cover with boiling water and soak according to packet instructions (usually 4–6 minutes) until just tender.
* Drain and rinse under cold water to stop the cooking and remove excess starch.
* Set aside. - Prep the vegetables and herbs
* Thinly slice the bell peppers and green onions.
* Julienne or shave the carrots.
* Finely shred the cabbage.
* Tear the herbs just before mixing for the freshest flavour. - Make the black lime peanut dressing
* In a bowl or jar, whisk together peanut butter, ginger, garlic, lime juice, tamari, honey, sweet chilli sauce, black lime powder and black lime salt.
* Add hot water gradually, whisking until smooth and glossy.
* Adjust consistency so the dressing is pourable but still creamy. - Assemble the salad
* In a large mixing bowl combine noodles, edamame, bell peppers, carrots, cabbage, green onions and herbs.
* Pour over most of the dressing and toss gently until everything is evenly coated. - Finish and serve
* Scatter with peanuts for extra crunch and chilli for extra heat.
* Add extra dressing if desired.
* Serve immediately, or chill briefly for a more settled, refreshing flavour.
Notes
* The black lime adds a subtle smoky citrus depth that balances the richness of the peanut butter beautifully.
* If making ahead, store dressing separately and toss just before serving to keep the vegetables crisp.
* Delicious topped with grilled tofu, prawns or chicken.