Pak Choi & Broccoli Salad with Tamarind Carrot Noodles | Abel & Cole
Pak Choi & Broccoli Salad with Tamarind Carrot Noodles
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Prep: 15 mins
Cook: 10 mins
Turning veg into noodles makes them go further - literally - and adds a great texture to this chilli spiked salad.
This recipe is a:
See this week's box.
Ingredients you'll need
  • 2 carrots
  • 1 cucumber
  • 1 pak choi
  • A head of broccoli
  • 1 chilli
  • 1 tbsp honey
  • 1 tbsp tamarind
From your kitchen
  • 2 tbsp olive oil
  • 1 tbsp cold water
  • Sea salt and freshly ground pepper
Step by step this way
  • 1.

    Peel the carrots and trim the cucumber. Use a spiralizer to turn the carrots and cucumber into noodles. No spiralizer? Just use a vegetable peeler or sharp knife to cut the veg into long, thin strips.

  • 2.

    Make the dressing by combining the 1 tbsp honey and 1 tbsp tamarind in a small bowl. Season to taste. Whisk in 1 tbsp oil and 1 tbsp water. Set aside.

  • 3.

    Slice the chilli finely on an angle. Leave the seeds in for an extra spicy kick.

  • 4.

    Cut the broccoli into small florets. Separate the pak choi leaves.

  • 5.

    Heat 1 tbsp oil in a deep frying pan or wok over a high heat. Tip in the broccoli and most of the chilli. Stir fry for 3 mins, till lightly coloured. Add the pak choi along with a splash of water and a little of the dressing. Stir fry for another 3-4 mins, or till tender.

  • 6.

    Arrange the carrot and cucumber noodles on two plates. Top with the stir fried vegetables. Spoon over liberal amounts of the dressing. Sprinkle over the remaining chilli and serve.