prep time10 minutes
cook time10 minutes
serves4 pax
Ingredients
| 80 g | San Remo Bowties |
|---|---|
| 1 | Carrot, finely sliced |
| 8 | Cherry tomatoes, halved |
| 1 | Small turnip, finely sliced |
| 200 g | Purple cabbage, thinly sliced |
| 100 g | White cabbage, thinly sliced |
| 100 g | Edamame beans, remove pod |
For dressing
| 1 cup | Sesame oil |
|---|---|
| 1 knob | Fresh ginger, finely grated |
| 1 tbsp | Soy sauce or to taste |
| 4 tbsp | Honey or to taste |
| 1 clove | Garlic, finely grated |
| 1 | Lime, juiced |
| 4 tbsp | Water |
| A pinch of white pepper |
For topping
| 2 tbsp | Peanuts, toasted |
|---|---|
| 1 tbsp | Sesame seeds, toasted |
| Handful of coriander leaves |
Method
- Cook San Remo Bowties according to the packet instructions.
- For salad dressing, mix all dressing ingredients together. Then, divide salad dressing equally into 4 glass jars.
- Next, layer vegetables and San Remo Bowties. Start off with hard vegetable such as carrots, followed by pasta and softer vegetables such as cabbage, edamame, turnip and cherry tomatoes. Finally, add topping on top.
- Close jar with lid and store in fridge for up to 3 days.
- To serve, pour salad into a bowl and mix everything together.
