
Servings: 2
Ingredients
For The Salad
- 1 cucumber sliced
- handful bean sprouts
- 2 carrots sliced into batons
- 1/4 red cabbage sliced
- 2 portions rice noodles cooked
- 2 handfuls mixed lettuce leaves
- 1 spring onion sliced
For The Salad Dressing
- 1 tbsp Fused Glorious Ginger Soy Sauce
- 1 lemon juiced, pips removed
- 2 tbsp olive oil
- salt & pepper to taste
To Serve
- 1 red chilli (optional) sliced, to scatter on top
- peanuts crushed/chopped, to scatter on top
- sesame seeds to scatter on top
Instructions
For The Salad Dressing
- Mix all salad dressing ingredients in a small bowl or glass jar
To Assemble The Salad
- Add one portion of cooked rice noodles to each bowl.
- Divide the salad ingredients between the two bowls.
- Dress the salads with salad dressing, to taste
To Serve
- Sprinkle each salad bowl with sliced chilli, crushed peanuts and sesame seeds as desired. Enjoy!
Notes
You can make double this dressing recipe and use for any other salads you're making. Keep in the fridge in a sealed container and it will last a number of weeks! To save time, why not prep every thing you need for this recipe ahead of time. Then, when hunger strikes, you can assemble this salad in minutes. To stop the cooked noodle sticking together, after cooking toss them in a little sesame or other vegetable oil before allowing to cool
Tried this recipe?Let us know how it was!