Satay noodle salad

Noodle salad

• 100 g rice vermicelli noodles
• boiling water, for soaking
• 2 carrots (approx. 170 g), cut into pieces (approx. 3 cm)
• 300 g red cabbage, cut into thin slices
• 200 g broccoli, cut into florets
• 50 g bean sprouts
• ½ red capsicum, deseeded and cut into thin slices
• 15 sprigs fresh coriander, leaves only, plus extra for garnishing

Tamari dressing

• 45 g tamari
• 40 g apple cider vinegar
• 40 g sesame oil
• 3 tsp honey
• 3 tsp sesame seeds, toasted
• 2 cm piece fresh ginger, peeled and cut into pieces

Satay sauce

• 40 g tamari
• 15 g apple cider vinegar
• 2 garlic cloves
• 50 g piece fresh ginger, peeled and cut into pieces
• 20 g piece fresh turmeric, peeled and cut into pieces (see Tips)
• 1 fresh red chilli, trimmed, cut into halves and deseeded if preferred
• 60 g coconut flakes, toasted
• 2 tsp honey
• 125 g almond butter
• 50 g coconut water