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:
- Cook the noodles in a wok over a high heat for 3 minutes, then set aside.
- 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.
- 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.
- 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.
