You know something is going to taste good when you see a rainbow of colours on your plate. The sky is the limit really with the ingredients for this refreshing salad BUT it needs to have crunch! You can be adventerous with salad leaves and you can use noodles or brown rice to bulk this salad out. The dressing is very tasty and easy to make. 

Ingredients
1/2 x medium red cabbage – finely chopped (I used a mandolin)
1 x cup of washed baby spinach leaves
1 x medium red pepper -finely chopped
1 x medium carrot – cut into fine matchsticks
2 x spring oinions- finely chopped
1/2 x cup of edamame beans
Cooked wholewheat noodles
1/2 x cup of sweetcorn
1/4 x cup of dry roasted peanuts or cashews
1 x avacado – cut into slices

Curry Cocunut Dressing
1 cup unsweetened coconut milk
3 tablespoons peanut butter
1 x garlic cloves – grated
3 tablespoons fresh lime juice
1 tablespoon yellow curry powder
Squeeze of Agave or Maple Syrup (optional)
½ teaspoon salt

Method
Add all dressing ingredients (coconut milk, peanut butter, agave, garlic, lime juice, curry powder, salt) into a blender/food processor and blend until smooth. Refrigerate the dressing until it thickens (about 2 hours). This also allows the flavours to develop.
Cook as many wholewheat noodles as desired, drain and set aside.(or you can use leftover brown rice or quinoa).
Chop all the salad ingredients. I have found my mandolin fantastic for salads like this.
Assemble all the salad ingredients in a bowl with the cooked noodles (apart from the peanuts and the avacado) then add your chilled curry coconut dressing and mix well. Then carefully add to a presentation plate and sprinkle with the peanuts or cashews and on one side add the sliced avacado.