Sesame-Peanut Noodle Salad with Kale and Edamame

For the dressing, blend all the ingredients in a high-speed blender until completely smooth

Proceeding with the salad ingredients, cook the rice linguini until all dente, drain and coat in the sesame oil, then set aside

Don’t overcook them or they will end up in one big lump, even when you coat them with 1 litre of sesame oil

Prepare the kale by washing it, tearing it into roughly bite size pieces and massaging them

Cook the edamame beans or defrost them beforehand

Wash the carrots and cut them into 8-ish cm long, thin stripes and remove the stems from the thai basil leaves

Chop the chili, spring onions and coriander, crush the peanuts

In a big salad bowl, add the rice noodles, carrot, kale, edamame, mungo bean sprouts, thai basil and pour the dressing on top

Carefully combine with large spoons (don’t use forks since they might break the ingredients up into smaller pieces and create a weird, coarse noodle-veggie mush)

When serving, sprinkle with the chilis, spring onions, herbs, peanuts and sesame seeds, and finally squeeze some lime juice on top

Enjoy! :

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