Pak Choi & Broccoli Salad with Tamarind Carrot Noodles | Abel & Cole
Pak Choi & Broccoli Salad with Tamarind Carrot Noodles
Clock Image
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.

This recipe is from
See this week's box