Gorgeous fresh flavours that is undeniably healthy
Ingredients
Salad:
3 cups of shredded green cabbage
2 cups of shredded purple cabbage
2 cups of bean shoots
2 carrots - grated
1 bunch of mint leaves - chopped
½ bunch of coriander - chopped
Dressing:
¼ cup of olive oil
1 tbsp fish sauce
2 tbsp lime juice
1 tbsp tamari or low sodium soy sauce
1 tsp finely grated or minced garlic
1 tsp of grated ginger
1 tsp of honey or raw sugar
½ tsp of red chilli (or more if you like a kick)
Extras:
2 chicken breasts - poached, bbq'd or grilled
1 tbsp sesame oil
3 cups of cooked rice noodles
Instructions
Cut and shred all salad ingredients and put into a large bowl
Meanwhile, grill, bbq or poach the chicken breasts
Bring 1 L of water to boil and boil rice noodles for five minutes al dente. Alternatively, if the rice noodles are cooked, stir fry for a couple of minutes in a little sesame oil until soft and tasty
Mix all the dressing ingredients in a screw top jar
Dress the salad and toss through
Slice the chicken and add to the salad
Add a serving of rice noodles to each bowl and toss salad and chicken through (the rice noodles can be unpalatable if left refrigerated, so use fresh) - and you will have left overs of this gorgeous salad!!
Recipe by My Health Zest at https://myhealthzest.com.au/asian-flavours-chicken-noodle-salad/