Konjak Noodle Salad with Tahini-Lime Sauce

Ingredients

• 300 g red cabbage
• 2 carrots
• 2 Spring Onions
• 2 Organic Limes
• 1 chili pepper
• 3 tbsp tahini (15 g)
• 3 tbsp peanut oil
• 2 tbsp rice syrup
• Salt
• Pepper
• 250 g konjac noodles
• 4 tbsp peanuts (15 g)
• 1 bunch coriander (20 g)

Instructions

1. 1.

   Clean, wash, and remove the core from the red cabbage. Cut the cabbage into thin strips. Peel, wash, and cut the carrots into thin strips as well. Clean, wash, and slice the spring onions diagonally into rings.

2. 2.

   Rinse the limes, dry them, zest them, and squeeze the juice. Clean, wash, deseed, and finely chop the chili pepper. Mix the lime juice with tahini, oil, chili, rice syrup, and 2-3 tbsp of water. Season with salt and pepper.

3. 3.

   Drain, rinse, and let the konjac noodles drain. Mix the noodles with the sauce and vegetables and let it sit for 5 minutes.

4. 4.

   Meanwhile, toast the nuts in a hot pan without fat for 3 minutes, then let them cool for 3 minutes and roughly chop them. Wash, dry, and pluck the leaves from the coriander. Sprinkle the konjac noodle salad with tahini-lime sauce with nuts, coriander, and lime zest.