We eat this salad year-round. There’s minimal cooking involved, so it helps on the energy usage front. And, you can switch up the veg depending on what’s in season – chopped cucumbers in the summer, lots of herbs, or whatever your favourites are. With all the textures and bursts of flavour, it’s a good meal to add to your week to help reduce meat consumption. I sometimes double the recipe and chill all the leftover elements separately to assemble another when needed.Joe Woodhouse
SERVES 4 PREP 35 mins COOK 10 mins EASY
150g carrots (about 2 medium),
cut into matchsticks
3 tbsp rice vinegar, or any
other vinegar
1 tbsp honey or sugar
4 nests rice noodles of your choice,
such as brown (about 250g)
4 tbsp sunflower oil
1 tbsp Korean red pepper flakes
or pul biber
1 tsp ground cumin
1-2 tsp chilli flakes
40g sunflower seeds
5 tbsp tahini
300g silken tofu
1 tbsp soy sauce
150g white cabbage, sprouts or any
other cabbage, thinly shredded
50g soft herbs of your choice
(such as coriander, mint, dill or
a mixture), leaves picked
3 spring onions, trimmed
and finely sliced
1Tip the carrots into a heatproof bowl. Pour the vinegar into a small pan with 3 tbsp water and the honey or sugar. Add a pinch of salt, bring to the boil, then immediately pour this over the carrots and leave to pickle while you prepare the rest of the dish, stirring occasionally.
2Cook the noodles following pack instructions until tender, then drain, rinse under cold running water and drain again. Alternatively, if you prefer warm noodles, cook them at the end just before serving, without rinsing afterwards.
3Heat the sunflower oil in a small pan over a medium heat. Tip the red pepper flakes, cumin, chilli flakes and a large pinch of salt into a small heatproof bowl. When the oil is shimmering (be careful not to let it smoke), carefully pour it over the spice mixture in the bowl, stirring to coat everything in the oil. Set aside.
4Return the pan to a medium-low heat and toast the sunflower seeds for 3-5 mins until just turning golden. Remove from the heat. Mix the tahini and a pinch of salt with 5-6 tbsp water in a small bowl until smooth and pourable. Set aside.
5Put the tofu in a shallow bowl or on a plate, break it apart slightly and spoon over the soy sauce and the chilli oil you made in step 3.
6Divide the noodles between serving bowls and top with the tahini sauce, cabbage, pickled carrots, tofu, toasted sunflower seeds, herbs and spring onions. Drizzle over the carrot pickling liquid and serve.
