|Photo: Rainbow salad recipe|
Make this crunchy Asian noodle salad a part your menu for Father's Day.
Ingredients (serves 4)
2 small carrots, peeled
2 Lebanese cucumbers
2 1/2 cups shredded red cabbage
2 green onions, thinly sliced
80g baby Asian salad leaves
50g fried noodles (see note)
2 tablespoons Alfa One rice bran oil
2 tablespoons sweet chilli sauce
2 tablespoons lime juice
2cm piece fresh ginger, finely grated
Using a vegetable peeler, cut thin ribbons from carrots and cucumbers. Place in a large bowl. Add cabbage, onion, salad leaves and noodles. Toss to combine.
Whisk rice bran oil, sweet chilli sauce, lime juice and grated ginger together in a small bowl. Add to carrot mixture. Toss gently to combine. Serve.
Serves 4 as a side.
Fried noodles are egg noodles that have been fried until they are crisp. You can find them in the Asian food aisle at the supermarket. You could use 1/3 cup toasted slivered almonds instead.
Super Food Ideas - September 2011, Page 71
Recipe by Cathie Lonnie