To Asia with love

Pad thai salad with shredded cabbage and kale

A fresher, crunchier version of pad thai noodles. You could use other vegetables – carrots would be a nice addition – and add pan-fried tofu slices if you want to increase the protein.

■ Leaves from ½ bunch of kale (about 120g), finely sliced■ ½ small green or purple cabbage (about 225g), finely sliced■ 1 lime, halved■ 350g wide rice noodles■ Extra-virgin olive oil■ 3 radishes, finely sliced■ 2 scallions (spring onions), finely sliced■ 20 basil leaves■ Handful of cilantro leaves■ 3 tbsp roasted peanuts, roughly chopped■ Sea salt and black pepper