Ingredients:
- 1 mango, peeled, sliced and cut into chunks
- 2 carrots, peeled and cut into skinny batons
- ¼ head of 1 red cabbage, shredded or sliced finely
- 1 red onion, peeled and sliced thinly
- 50g salted peanuts
- 300g straight to wok medium noodles
- For the dressing - 1 red grapefruit, reserve half for the salad, 1 lime, juiced, 1 clove of garlic, grated 1 tbsp honey 1 tbsp soy sauce 1 tbsp olive oil 1 tsp sesame oil 1 tsp chilli flakes
Method:
1. Cook the noodles in a wok over a high heat for 3 minutes, then set aside.
2. To make the dressing, first juice half the grapefruit, leaving the other half aside.
Add the juice to a jar along with the remaining dressing ingredients and shake well to combine.
3. Cut the flesh of the remaining half grapefruit into chunks, taking care to remove the pith. Add it to a large bowl along with the cooked noodles, mango, carrots, cabbage, onion and half the peanuts. Give the dressing one last shake and pour it over the salad. Toss to coat.
4. Add to serving bowls, top with a scattering of the remaining peanuts.
Tip: Add extra protein by topping the salad with Inishella sweet chilli chicken wings or a sliced grilled steak.
