Pad Thai Salad


1 red pepper, halved and sliced

½ small red cabbage, finely shredded

6 spring onions, sliced diagonally

4 carrots, peeled

1 cucumber, halved, deseeded and thickly sliced

50g fresh coriander, roughly chopped

150g dry roasted peanuts


1 tbsp smooth peanut butter

2 tbsp olive oil

2 tbsp rice wine vinegar

1 tbsp soy sauce

Juice of 1/2 a lime

1 tbsp finely grated ginger

1 tsp toasted sesame seed oil

1 pinch chili flakes




First make the dressing, place all the ingredients into a high sided jug and blitz with a hand held blender until smooth. Set aside.

Place the sliced red pepper, thinly sliced cabbage and spring onion into a bowl. Peel the carrots into ribbons and add to the bowl along with the cucumber and coriander. Mix gently to combine.

Just before serving coat with the dressing, just enough to make the mixture glisten. Sprinkle generously with the peanuts and a little extra coriander.