Spinach Pesto

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Ingredients

4 servings

350 g
1/2
4
2
100 g Noodles (soba)
Red cabbage
Carrots
Apples (Elstar)
Cashews 6 TBL sp
2 tea sp
2 TBL sp
2 TBL sp
1 tea sp
20 g
1
2 cloves Soy sauce
Vinegar (white wine)
Peanut butter
Honey
Chilli flakes
Ginger
Red onion
Garlic
Sunflower, sesame or peanut oil

Make it a dinner party 🎉

Add sesame seeds on top! And if you’ve got more time, fry some marinated tempeh with it.

Prep

20 min

1. Dice onion and mince garlic
2. Grate or mince ginger
3. Cut red cabbage into thin slices
4. Cut carrots into thin slices
5. Cut apple into thin strips

Cook

15 min

In a bowl, mix together the sauce: soy sauce, peanut butter, vinegar, honey

add a bit of water if it’s too thick, to create a smooth sauce

Cook noodles

according to instructions ~5 min

Sauté onion and carrots

on high heat in a wok or large pan with oil ~2 min

Add garlic, ginger, chilli flakes and red cabbage

keep the heat high and stir frequently to avoid burning, the cabbage will become softer but should still have a light crunch ~4 min

Add the peanut sauce

mix ~1 min

Add noodles

stir until everything is well-mixed and warm ~1  min

Serve right away with apple and cashews on top