Recipe: Veggie Noodle Salad

Culinary expert and food stylist Vindhya Karwa uitilises gorgeous, fresh ingredients to put together a light, wholesome Noodle Veggie Salad.

Prepared in no time, this salad can be enjoyed as a light lunch or supper.

Noodle Veggie Salad

Serves: 2


  • A pack of thin noodles, around 200-250 gm, cooked
  • 1 head purple cabbage, chopped lengthwise
  • 1 red bell pepper or red capsicum, chopped in strips
  • 1 yellow bell pepper or yellow capsicum, chopped in strips
  • 2 cups of matki or moth bean sprouts
  • 1 big onion, chopped in strips
  • 5-6 spring onion stalks, chopped finely
  • 3 tbsp green dhania or coriander or cilantro chopped
  • 3 tbsp roasted peanuts
  • 2 tbsp roasted sesame seeds

For the dressing

  • 2 tbsp extra virgin olive oil
  • 2-3 tbsp agave syrup (available online or substitute with honey)
  • 2-3 tbsp soy
  • 1 tbsp crushed garlic
  • 3 tsp chilly flakes
  • 1 tsp lime juice


  • Combine all the ingredients for the dressing in a bowl and mix well.
  • Take a deep salad bowl and add the noodles, cabbage, red and yellow bell pepper, matki sprouts, onions, cilantro, peanuts and sesame seeds.
    Pour in the dressing.

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