Crunchy asian salad with peanut butter sauce

• 6 kale leafs
• 2 large carrots
• 10-12 asparagus sticks
• 2 apples
• 200 g rice noodles
• 2 Tbsp agave syrup
• 3 Tbsp crunchy peanut butter
• 1 tsp sesame oil
• 60 ml water
• 60 ml soy sauce

To prepare the salad:

• Mix the peanut butter, gradually adding soy sauce until you obtain a well-blended paste
• Add the agave syrup, mix it
• Add the sesame oil and keep adding water until you obtain a semi-liquid sauce
• Blanch the noodles briefly—1 to 2 minutes—in boiling water to soften them. Then drain them, refresh with cool water and drain again
• Cut the kale into slices. Tip: make sure you cut off the hard stem from each leaf
• Use a peeler to slice the carrots and the asparagus
• Cut the apples into thin sticks

Plating suggestions:

• In a large bowl, add all the ingredients: the kale, carrots, asparagus, apples, noodles and the peanut butter sauce
• Mix them all together and that’s it. Piece of cake!