June 18, 2017

I got some tapioca’s noodles to test out and in this weather the idea of a summer salad was the first one to pop in my head. It is really light and refreshing. You can of course combine some other veggies if you want 🙂 The noodles and some other ingredients were bought in an Asian store in Ljubljana called Svilna pot . The cooking was extra fun because 4 girls that haven’t seen each other in a long time got together. We even had to have a mini course ‘how to eat with chopsticks’. 🙂


**For 2 salads; Very easy; 20 minutes**

Ingredients

200 g tapioca noodles
1/2 cucumber; sliced
2 fistfuls of cabbage; thinly sliced
2 fistfuls of lettuce; sliced
1 big pear; cubed
1 beetroot; sliced
3 tablespoons of roasted sesame

For the dressing
1 tablespoon of light soy sauce
1 spoonful of peanut butter
2 cloves of garlic; minced
Pinch of chilli
4 tablespoons of water
1 tablespoon of vinegar (if you want)

Instructions
  1. Soak the noodles in a warm water and let them soak until they are soft (around 15 minutes). Meanwhile cut all the veggies and mix the ingredients for the dressing with a whisk. Roast the sesame also.
  2. When the noodles are soft cook them for some time in a boiling water. When they are cooked wash them under the cold water and drain well.
  3. On a salat plate place cold noodles, veggies and cover with dressing. Serve immediately.

Wise-ass corner

I made the dressing to my own liking. Add something else if you want!

Use cold noodles.

If you are going to leave the noodles to drain for too long they will get sticky. Drain them right after you want to use them.

Baby, this one is a keeper

On my mission to reduce food waste, I used some over-ripped bananas that were laying around and made this scrumptious & good for ya belly Banana Bread