Spicy glass noodle salad with vegetables

Name: Spicy glass noodle salad with vegetables
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 300 g Glass noodles; 2 small, red pepper; 1 small head pointed cabbage; 1 collar Spring onions; 1–2 red chillies; 7-10 Tbsp grated peel of 1 lime; 7-10 Tbsp Juice of 3 limes; 7-10 Tbsp Salt; 7-10 Tbsp demerara sugar; 3 TABLESPOONS Sesame Oil; 8 TABLESPOONS Oil; 50 g Cashew nuts; 5 Stem(s) Coriander

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 6

300 g Glass noodles
2 small, red pepper
1 small head pointed cabbage
1 collar Spring onions
1–2 red chillies
7-10 Tbsp grated peel of 1 lime
7-10 Tbsp Juice of 3 limes
7-10 Tbsp Salt
7-10 Tbsp demerara sugar
3 TABLESPOONS Sesame Oil
8 TABLESPOONS Oil
50 g Cashew nuts
5 Stem(s) Coriander

Directions

1
Browd glass noodles with boiling water and leave to stand for 3-4 minutes. Drain and let drain. Clean, wash and cut the peppers into fine strips. Clean, wash and cut the pointed cabbage into fine strips. Clean, wash and cut spring onions into rings. Mix paprika, pointed cabbage, spring onion and glass noodles. Clean, core and wash the chilli and cut into fine rings. Mix lime peel, lime juice and chili, season with salt and sugar. Slowly add sesame oil and oil and fold it in. Mix the dressing with the salad and chill. Leave to stand for about 30 minutes. In the meantime, roughly chop the cashew nuts and roast them in a pan without fat, take them out. Let it cool down. Wash the coriander, dab dry and remove the leaves. Add nuts and coriander to the salad and arrange in glasses
2
With 8 people:
3
Waiting time approx. 25 minutes