Recipe:

Cook the pasta according to the recipe on the packaging, drain and leave to cool for about 10 minutes. In the meantime, peel the turnip cabbage, cut it into quarters and then into thin slices. Put the sliced turnip cabbage into a bowl and add peanuts roasted on a dry pan. Dice the tomato, remove the seed mass and add to the bowl with turnip cabbage and nuts. Grind pressed garlic and peppers in a mortar with sugar. Next, add lime juice and soy sauce and mix into a homogeneous mass. Combine this dressing in a bowl with pasta and other ingredients. Mix and serve with coriander leaf as garnish.

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