Even in the colder months, I think a big noodle salad is always a great thing to have up our sleeves. In the depths of winter, in and amongst all the cheesy bakes and big soups and stews, I crave fresh, zingy, crunchy salads like this. Use any noodles you like, even spaghetti would work if that’s what you’ve got. I love buckwheat (soba) noodles.

Swap the peanuts and peanut butter for cashews or almonds if you prefer. Do the lime trick to release more juice by rolling the limes on the kitchen counter before you slice them in half.

Method:

• For the dressing, whisk all the ingredients in a small bowl or shake in a jam jar. Taste for seasoning.
• Cook the noodles according to the packet instructions, then drain and rinse immediately with cold water. Toss the noodles with the sesame oil and set aside.
• Toast the peanuts in a dry frying pan over a medium heat for 3–5 minutes, shaking the pan every so often, until golden.
• In a large bowl, toss together the noodles, carrot, cabbage, apple or pear and roughly half the dressing. Slowly add more splashes of dressing if you like, tossing as you go, until everything is nicely coated. Top with the cucumber and peanuts.

Extracted from Real Healthy: Unprocess your diet with easy everyday recipes (Ebury)