Thai noodle salad, red cabbage, bean sprouts and grated carrots

1. Wash and slice the red cabbage into strips. Soak in cold water for 1 hour.

2. Place the noodles in salted boiling water and cook according to the packet instructions.

3. Place in a colander and rinse under cold water. Peel and grate the carrots. Peel and slice the garlic and onions.

4. Combine red cabbage, noodles, carrots and onions in a bowl. Add the bean sprouts, cilantro and crushed cashews.

5. In a bowl, whisk the lime juice with vinegar, 4 tablespoons oil and garlic. Sprinkle over salad and serve chilled.

Our tip: to give a sweet and sour taste to your dressing, add 1 teaspoon of honey.

Photo credit: Sucré Salé