Rainbow bowl with peanut ginger dressing

Cook time: 35 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Yellow pepper
Couple
1
Family
2
Carrot
Couple
1
Family
2
Spring onions
Couple
1 bunch
Family
1 bunch
Cabbage
Couple
1 bag
Family
1 bag
Noodles
Couple
1 bag
Family
1 bag
Radish
Couple
All
Family
All
Pickled chili
Couple
1 pottle
Family
1 pottle
Cherry tomatoes
Couple
half or a third
Family
half or a third
Peanut ginger and sunflower dressing
Couple
1 pottle
Family
1 pottle
Basil*
Couple
1 packet
Family
1 packet

This raw vegetable-packed dish makes a fantastic light dinner.  #EatTheRainbow

NOTE: The pickled chili has some kick! A little more than we had anticipated!

*If you’re on the 5 night or Wellington plan, the basil is a shared ingredient. Use half for each dish.

*Cherry tomatoes are a shared ingredient. Use half for each dish.

Instructions

1

Bring 2 to 3 litres of salted water to the boil.

2

Remove the core and thinly slice the yellow pepper.

Peel the carrot into ribbons using a peeler.

On a slight bias, slice the spring onion. Finely shred the cabbage.

Cut cherry tomatoes in half.

Thinly slice the radish.

Cook 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.

3

Combine all the ingredients in a large bowl, except for the basil. Add three quarters of the dressing and a good pinch of salt, mix well with tongs or your hands, taste and add more dressing or salt, as required (or serve the remainder on the side). Rip in basil and carefully fold it in.

Serve immediately with pickled chili on top.



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