Pad Thai Salad Recipe | olivemagazine

Ingredients

• 120g kale leaves only, finely sliced
• 225g green or purple cabbage finely sliced
• 1 lime halved
• 350g flat rice noodles
• 3 radishes finely sliced
• 2 spring onions finely sliced
• 20 leaves basil
• a handful of leaves coriander
• 3 tbsp roasted peanuts roughly chopped
• 3 tbsp soft light brown sugar
• 3 tbsp vegan fish sauce (buy online or see cook’s notes, below)
• 1 tbsp rice vinegar
• 1 tbsp tamarind purée
• 1 tbsp toasted sesame oil
• ¼ tsp dried chilli flakes
• 1 small clove garlic finely chopped
• 1-2 tbsp extra-virgin olive oil