1 cup of green cabbage, finely shredded
2 medium carrots, grated
1 green capsicum and 1 red capsicum, cored, the white bits and seeds removed and thinly sliced
1 small cucumber, grated
4 tablespoons of pure maple syrup (or agave or brown sugar)
1 teaspoon of salt
3 tablespoons vegan fish sauce (If you can’t find vegan fish sauce, just use vegetarian oyster sauce)
3 cloves of crushed garlic
2 tablespoons of fresh lime juice
1 teaspoon of vegetable stock (I use Massel Vegetable Stock)
2 tablespoons of olive oil
1 cup of fresh basil leaves, gently washed
¼ cup of roasted peanuts
handful of dried shallots
300 grams of rice noodles
Place the cabbage, carrots, capsicum and cucumber in a large bowl, stir to combine and set aside.
Whisk the sugar, salt, fish sauce, garlic, lime juice, stock and olive oil together in another bowl until well combined and set aside.
Cook the rice noodles as per the packet instructions. Drain and refresh slightly under cold water. Then toss the noodles through the vegetable mix.
Pour the sauce over the top of the vegetables and noodles and stir. Add some fresh red chilli if you want some heat.
Mix though loads the fresh basil leaves just before serving. Garnish with the peanuts and fried shallots.
Serves: 2 EPIC serves or 4 small. Or take as a salad to share at a BBQ.
Time: 30 minutes