PREPARATION

1. For the dressing, finely chop the chilli, ginger, garlic, coriander stems and lemongrass and sauté in the sesame oil for 5 minutes. Then blend together with the peanut butter, lime juice, soy sauce and water to a smooth dressing with a hand blender. If necessary, add more water if the dressing is still too thick.
2. Cook/soak the rice noodles according to the package and rinse well under cold water, this will prevent the rice noodles from sticking together. Thaw the edamame beans, blanch briefly if necessary.
3. Cut the red cabbage into wafer-thin strips (you can also use a mandolin for this), grate the carrot on the coarse side of a block grater, cut the radish and spring onion into wafer-thin slices, finely chop the coriander and chilli pepper and mix together with the rice noodles and the edamame beans.
4. Toast the sesame seeds in a dry frying pan for 2 minutes, shaking frequently. Also coarsely chop the peanuts.
5. Pour the dressing over the bottom of a large (flat) bowl or dish. Spread the rice noodle salad over this and top with the peanuts and sesame seeds. Mix the salad at the table to keep the salad looking nice when serving. Divide among the plates and serve with a wedge of lime.