A vibrant vegetarian salad featuring raw thinly sliced asparagus ribbons with blanched asparagus heads, crunchy vegetable ribbons, fresh herbs, glass noodles, and creamy peanut dressing

Ingredients:

• 2 large carrots
• 1 large cucumber
• 200g asparagus spears, trimmed (heads separated)
• 1 head butter lettuce
• 100g shredded red cabbage
• 30g fresh mint leaves
• 30g fresh cilantro leaves
• 30g fresh basil leaves
• 50g crushed roasted peanuts
• 100g glass noodles (dried)
• 3 tbsp creamy peanut butter
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1 tbsp maple syrup or honey
• 1 small garlic clove, minced
• 60 ml warm water
• 1 tsp sesame oil (optional)

Method:

1. Cook glass noodles according to package instructions, then drain and rinse under cold water. Set aside to cool.
2. Bring a saucepan of water to a boil. Blanche the separated asparagus heads for 2-3 minutes until tender-crisp, then drain and rinse under cold water to stop cooking. Set aside for garnish.
3. Use a serrated peeler to create thin, raw ribbons from the trimmed asparagus stalks, carrots, and cucumber.
4. Wash butter lettuce, fresh herbs, and shredded cabbage thoroughly using a salad spinner, then spin dry.
5. In a small bowl, whisk together peanut butter, soy sauce, lime juice, maple syrup, minced garlic, and sesame oil.
6. Gradually add warm water to the peanut dressing, whisking until smooth and pourable. Adjust consistency if needed.
7. In a large salad bowl, gently toss butter lettuce, shredded cabbage, carrot ribbons, cucumber ribbons, raw ribboned asparagus stalks, fresh herbs, and cooled glass noodles.
8. Drizzle the peanut sauce over the salad and toss lightly to coat evenly.
9. Arrange the blanched asparagus heads on top of the salad as an attractive garnish.
10. Sprinkle crushed peanuts over the salad just before serving for added crunch