Cold Winter Vegetable Noodle Salad

1. 1

   Prepare the vegetables into a large bowl. I buy my kale already shredded in big bags. You'll need to remove thick pieces of stem and, bunching the kale together, use a very sharp knife to shred it even smaller. Peel and slice the mushrooms very thinly.

2. 2

   Also thinly shred the brussels sprouts and the spring onions, white and green parts. Peel the carrot using a vegetable peeler. Use the peeler to create thick strips of carrot. Stack these on top of each other then thinly slice lengthways to create very thin strips.

3. 3

   Cook the noodles as per the packets instructions, and prepare the dressing by whisking together all the ingredients together in a small bowl. Drain the noodles under a running cold tap. Shake away excess water and add to the vegetables, along with the dressing. Toss well and serve instantly; if you let it sit too long the mushrooms will go a bit rubbery, which is less than ideal!

* Per serving · 4 servings · Values may vary.