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🍽️ Konjac Noodle Salad with Tahini Lime Dressing

279 kcal · 30 min · 4 servings

Ingredients

• 300 g red cabbage
• 2 carrots
• 2 spring onions
• 2 organic limes
• 1 chili pepper
• 3 tbsp tahini (15 g each; sesame paste)
• 3 tbsp peanut oil
• 2 tbsp rice syrup
• salt
• pepper
• 250 g konjac noodles
• 4 tbsp peanuts (15 g each)
• 1 bunch cilantro (20 g each)

Instructions

1. 1. Remove the hard core from the red cabbage and wash the vegetable thoroughly.
2. 2. Cut the red cabbage into very fine strips.
3. 3. Peel and wash the carrots.
4. 4. Peel the carrots and cut them into fine strips as well.
5. 5. Clean and wash the spring onions.
6. 6. Slice the spring onions diagonally into thin rings.
7. 7. Rinse the limes under hot water and dry them.
8. 8. Finely grate the zest of one lime.
9. 9. Squeeze the juice from the lime.
10. 10. Clean and wash the chili pepper.
11. 11. Remove the seeds from the chili pepper.
12. 12. Finely chop the chili pepper.
13. 13. Whisk the lime juice with tahini, oil, the chopped chili, and the rice syrup.
14. 14. Add 2 to 3 tablespoons of water to the sauce and stir well.
15. 15. Season the sauce with salt and pepper.
16. 16. Drain the konjac noodles according to package instructions.
17. 17. Rinse the noodles with cold water.
18. 18. Let the noodles drain well.
19. 19. Mix the noodles with the prepared sauce and the cut vegetables.
20. 20. Let the salad marinate for 5 minutes.
21. 21. Heat a pan without fat.
22. 22. Roast the nuts in the hot pan for 3 minutes.
23. 23. Let the roasted nuts cool down for 3 minutes.
24. 24. Coarsely chop the cooled nuts.
25. 25. Wash the coriander thoroughly.
26. 26. Shake the coriander dry.
27. 27. Pluck the coriander leaves from the stems.
28. 28. Sprinkle the finished salad with the chopped nuts, coriander, and lime zest.

Nutrition per serving

• kcal: 279
• Protein: 8 g · Fett/Fat: 21 g · Carbs: 13 g