Woman’s Day Australia – August 26, 2019

68 WD

TAMARINOODLE

SALADJARS

SERVES 2

PREP+ COOK20 MINS

✦100gdriedrice stick

noodles

✦250gfirmtofu, cubed

✦1 cupfinelyshredded

redcabbage

✦2 smallcarrots,

juliennedorgrated

✦2 tbspkimchi

✦1 cupbeansprouts

✦½cupcoriander leaves

✦½cupmintleaves

SESAMEDRESSING

✦6cmfreshginger

✦2 tbsptamari

✦1 tbspsesame oil

✦1 tbspextra-virgin

oliveoil

✦1 tbspricewine

vinegar

1 Cook noodles in a

medium saucepan of

boiling water 6 mins or

until tender. Drain, rinse

under cold running water.

2 SESAME DRESSING

Peel and finely grate

ginger. Squeeze grated

ginger in your hand over

a small bowl to extract

juice, you should have

approximately 1 tsp ginger

juice. Discard ginger pulp.

Add remaining ingredients

to bowl, mix to combine.

3 Place tofu cubes into

two 3½-cup jars with a lid,

pour dressing over tofu.

Layer with the cabbage,

carrot, noodles, kimchi

and bean sprouts, then top

with herbs. Cover jars with

the lids. Refrigerate until

ready to eat.

4 To serve, pour contents

into individual bowls and

toss to combine.

MISO CASHEW

BOWL WITH

WINTER VEG

SERVES 4 PREP 20 MINS

+ STANDING

✦ 1 baby fennel bulb,

thinly sliced

✦ 2 cups finely shredded

red cabbage

✦ 1 medium beetroot,

peeled, cut into

matchsticks

✦ 400g baby carrots,

trimmed, peeled

into ribbons

✦ 1 / 3 cup finely chopped

raw cashews

✦ ½ cup mint leaves

✦ sliced red chilli,

to serve

✦ lime wedges,

to serve

MISO CASHEW DRESSING

✦ 1 cup raw cashews

✦ 2 tbsp white miso

✦ 2 tbsp coconut sugar

✦ ½ tsp finely grated

lime rind

✦ 1 small red chilli,

chopped

✦ 1 / 3 cup lime juice

✦ ½ cup water

1 MISO CASHEW DRESSING

Place cashews in a small

bowl, cover with water.

Stand, covered, 4 hours,

drain. Blend soaked cashews

with remaining ingredients

in a high-powered blender

until smooth.

2 Divide fennel, cabbage,

beetroot and carrot among

bowls, top with chopped

cashews and mint. Serve

with dressing, sliced chilli

and lime wedges.

Everyday

food

Pictures: Jeremy Simons. Styling: Emma Knowles. Food preparation: Tessa Immens, Angela Devlin.

TIP

We used shiro

miso, also known

as white miso,

which is golden

in colour.