Cook time: 35 minutes
couple, family
This raw vegetable-packed dish makes a fantastic light dinner. #EatTheRainbow
*Vinegar is a staple ingredient not provided by Green Dinner Table.
**If you’re on the gluten free plan you have received vermicelli noodles, cook as per packet instructions.
Bring a large pot of salted water to the boil.
Thinly slice the chilli and combine with the vinegar and a pinch of salt.
Peel the corn then cook in water for about 7 minutes until bright yellow and tender. LEAVE THE POT ON, remove the corn and allow to cool.
Remove the core and thinly slice the yellow pepper.
Peel the carrot into ribbons using a peeler.
On a slight bias, slice the spring onions.
Shred the cabbage as finely as you can.
Cut the cherry tomatoes in half.
Remove the corn kernels from the cob using a sharp knife, doing this into a bowl will prevent it going everywhere.
Cook the noodles for 5 to 7 minutes or until tender, stirring regularly.
Strain, then cool under running water. Toss the noodles in a little oil to prevent sticking.
Combine all the ingredients in a large bowl, except for the basil.
Add three-quarters of the dressing and a pinch of salt, mix well with tongs or your hands, taste and add more dressing or salt, as required (or serve the rest on the side). Rip in basil and carefully fold it in.
Serve with almond and hemp sprinkled on top.
Select your plan and customise to your needs. Every Sunday we’ll deliver to your door your meal box containing fresh, local and responsibly sourced ingredients. Our resident chef Tom Riley creates the sauces, pastes, and spice mixes to take the hard work out of healthy and great tasting plant-based cooking.
Pause or cancel your plan at any time.
Skip the supermarket with our Fruit Box Add-On. Lovingly packed by our team, this add-on includes a selection of seasonal fresh fruit. A perfectly easy way to make sure you and your loved ones get your 5+ a day!