This baby packs a flavour punch + is filled with loads of veg to help you get your daily fix.
Serves 4-6


2 cups coriander leaves, firmly packed (1 large bunch – leaves, stalks, 2 well-washed roots)
1/2 cup roasted, unsalted peanuts
1.5 tsp soy sauce
1/3 cup olive oil (a lightly flavoured one will be best)
1/2 tsp sesame oil
1/2 tsp fish sauce
1 tsp black vinegar or rice wine vinegar could work
juice and zest of one lime
1 spring onion, roughly chopped
1/2 a hot red chilli (or a whole mild one)
1 tsp freshly grated ginger
1 small clove of garlic, crushed

300g noodles (rice stick, egg or even spiralized zucchini would work)
1 large carrot, spiralized or grated
1 cup of cucumber, halved and thinly sliced
2/3 cup of coriander leaves
1/2 a red chilli (finely sliced)
3 spring onions finely sliced
1 cup bean shoots
1/4 of a small red cabbage finely shredded (2.5 cups approx)
2 tsp apple cider vinegar
pinch salt
3 Tbs roasted peanuts

Place cabbage in a bowl and dress with vinegar and salt, toss to combine and set aside to pickle slightly (this creates a much milder cabbage flavour and better texture for your salad).

Make pesto: Put all ingredients in a small food processor and blend until pesto consistency is reached. Taste and adjust seasoning and flavouring as required. Scrape into an airtight container.

Make salad: Cook noodles, drain & refresh briefly in cold water then drain again.
Toss with 2 Tabs of the pesto you’ve just made.
Drain cabbage, combine with noodles, coriander, carrot, cucumber, spring onion, and 2/3 of the bean shoots. Add more pesto to this mix if you want to.
Top with remaining bean shoots, the sliced chilli & peanuts. Dot another Tab of pesto around.

P.s This keeps in the fridge for lunches for a couple of days.


This makes a delicious dinner in warm weather & an easy lunch. You can make it the day ahead and take it to work. It’s seriously simple to make.  Serves 4

100g rice vermicelli noodles
2 cups shredded cabbage
1 chilli, finely sliced
2 carrots (spiralized or shredded)
1.5 cups snow peas, finely sliced
3 spring onions, finely sliced
1 inch piece of ginger grated
1 Tab sesame seeds, toasted
1 Tab sunflower seeds, toasted
2 Tab almonds or peanuts, toasted
1 tsp soy sauce
1/2 tsp fish sauce
1/2 tsp sesame oil
Juice of half a lime (slice the cheeks off to serve with and squeeze the juice from the centre bit)
1/2 tsp Chinese cooking wine or sake
1 cup coriander leaves
1/2 cup mint leaves, finely sliced
1 cup sliced cucumber (halved first)
1 cup bean shoots
Optional: 2 cups shredded cooked chicken (I used left over poached chicken from this salad recipe)

1.  Soak noodles in hot water as per directions on the pan. Drain and cool under cold water.
Toast various seeds and nuts and shred carrots and cabbage. Prepare other vegies & herbs.

2.  Dressing – combine ginger, lime juice, soy sauce, cooking wine, fish sauce and sesame oil.

3.  Mix cabbage, snow peas, carrots, chilli – all but 1 Tab spring onions – noodles, chicken (if using) and the dressing together until well combined. Then toss through the toasted nuts.

4.  Serve and top each portion with 1/4 of the cucumber, bean shoots and coriander. Enjoy!