Thai-style shredded apple salad

• rice noodles↗90g g

  (about 2 nests)

• large carrots↗2

  grated

• mangetout↗100g g

  shredded

• spring onions↗small bunch of

  finely sliced

• coriander25g g

  roughly chopped, plus extra to serve

• roasted peanuts↗50g g

  roughly chopped, plus extra to serve

• granny smith apples↗2

  cored and sliced into matchsticks

• radishes↗100g g

  finely sliced

• smooth peanut butter↗50g g
• limes↗2

  zested and juiced, plus extra wedges to serve

• maple syrup↗1 tbsp tbsp
• sesame oil↗2 tbsp tbsp
• fish sauce↗2 tbsp tbsp
• soy sauce or tamari↗1 tbsp tbsp
• ginger↗1 tsp finely grated tsp

  finely grated

Step-by-step instructions

1. 1

   Put the rice noodles in a heatproof bowl, cover with boiling water and leave to stand for 3 mins until softened slightly, then drain. Whisk all the dressing ingredients together until smooth.

2. 2

   Put the cooked noodles, the carrots, mangetout, spring onions, coriander, peanuts, apples and radishes in a bowl, and toss with dressing until everything is coated. Serve topped with extra coriander and peanuts, with lime wedges on the side.