- 120g brown rice vermicelli noodles
- 200g carrots
- ¼ red cabbage
- 1 mango
- 1 chilli
- A handful of mint
- 1 lemon
- 2 tbsp tahini
- 1 tbsp sesame seeds
- 2 tbsp olive oil
- Sea salt + black pepperr
- 1.
Set a large pan of water on to boil. When the water is boiling, add 120g of noodles and cook for 3 mins till tender. Drain the noodles and rinse under cold water. Tip them into a large mixing bowl.
- 2.
Trim and peel the carrots, then use the vegetable peeler to peel thin ribbons off the carrots. Peel down to the cores, then thinly slice the cores. Add the carrot ribbons to the noodles. Slice a quarter wedge from the cabbage. Slice out the core from the quarter. Use a sharp knife to thinly slice the leaves (or use a madoline, if you have one). Add the cabbage to the mixing bowl.
- 3.
Peel the mango. Cut the juicy flesh away from the stone and chop into chunks. Thinly slice the chilli into rounds. Pick the mint leaves off their woody stalks and roughly chop them. Add the mango, half the chilli and half the mint leaves to the bowl.
- 4.
Juice half the lemon into a smaller bowl. Scoop in the tahini and drizzle in 2 tbsp olive oil, 2 tbsp cold water and a good pinch of salt and pepper. Whisk together till combined. Taste and add more salt, pepper or lemon juice, if you think it needs it.
- 5.
Pour the dressing over the noodles and veg. Use salad spoons or tongs to toss well. Divide the salad between 2 plates. Scatter over the sesame seeds. Garnish with the remaining chilli slices and mint leaves and serve.
- Tip
Love Your Leftovers Leftover red cabbage will keep well in the fridge for up to a week. Finely shred it and use it in salads, stir-fry it with garlic, cumin and chilli or braise it with balsamic vinegar, Demerara sugar and chopped apples.
