Thai Noodle Salad

Got places to go and people to see? We feel you. This Thai Noodle Salad can tag along on your plants and be eaten whenever you see fit. We got your back!

Ingredients:

350 gr noodles, cooked
1 small bok choy, chopped finely
½ cucumber, diced
1 pointed pepper, diced
1 handful of cherry tomatoes, sliced
100 gr carrot, grated
100 gr red cabbage, chopped finely
2 spring onions, in rings
2 tbsp chives, chopped finely
Olive oil
Lime juice to taste
Salt and pepper
4 tbsp salted peanuts, coarsely chopped
1 tub WildWestLand Unguilty Pleasure Dip Tomato
4 glass jars with lids

Preparation:

Divide a tub of Unguilty Pleasure Dip Tomato between the 4 jars and scoop the noodles on top of it. Mix the vegetables and chives with two tablespoons of olive oil, lime juice and salt and pepper to taste. Scoop as many vegetables as you’d like on top and finish off with the chopped peanuts. Screw the lid on and you’re ready to head out! 🤠