250g of Wilderbean Chickpea Pasta
400g of shredded cabbage (approx half of a quarter cabbage)
2 carrots grated
1 capsicum thinly sliced
2 spring onions chopped
Optional lime, peanuts and coriander to garnish
3/4 cup of coconut milk
1/2 cup of peanut butter
1/4 cup of Thai red curry paste
4 tsp of apple cider vinegar
2.5 tbsp of soy sauce (or tamari for gluten free)
2 tbsp of brown sugar
Juice of 1 lime (approx 2.5 tbsp)
Blend all of the dressing ingredients in a blender or food processor.
Cook the chickpea pasta in a saucepan.
Meanwhile slice up your cabbage, carrot, capsicum and spring onion.
When the pasta is ready, strain it and run some cool water over it to take the heat out. Toss the pasta, salad and sauce together in a large bowl.
Serve with extra peanuts, lime or corriander as a garnish if you like.