Crunchy Asian Salad
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Crunchy Asian Salad

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Fresh, crunchy and bursting with flavour. I love this salad for lunch or dinner. This is the perfect salad to make in bulk in advance and leave in the fridge to take for lunch each day – just add the dressing when your ready to eat!

Gluten free, Dairy Free, Low carb

Ingredients:

  • 1/4 red cabbage – finely sliced
  • 1/4 wombok cabbage – finely sliced
  • 2 cups bean sprouts
  • 2 large carrots – grated
  • 1 capsicum – finely sliced
  • 1 cup coriander – chopped
  • 1 cup mint – chopped
  • 4 spring onion – finely chopped
  • 2 cups rice noddles – cooked as per directions
  • 2 cups shredded chicken
  • Asian fried noodles as garnish

Dressing:

  • 1 lime juice and zest
  • 1 T fish sauce
  • 1 Chilli – finely chopped
  • 2 t palm sugar
  • 2 garlic cloves – finely chopped

Method:

  • Combine all ingredients in bowl
  • Add dressing and serve with fried noodles

Serves 4