Crunchy satay salad

Cooking Meat Crunchy satay salad

This crunchy salad makes a fantastic accompaniment to pork cutlets or fried tofu.

Lables: Vegan Vegetarian Fish free Lactose free Milk free Shellfish free
  1. Make Satay dressing: Combine peanut butter, soy sauce, sugar, garlic, sesame oil and peanut oil in a microwave-safe jug. Microwave on high (100%) for 1 minute. Stir until smooth. Set aside to cool.
  2. Place asparagus in a microwave-safe bowl. Add 2 teaspoons cold water. Cover with plastic wrap. Microwave on high (100%) for 1 minute. Drain. Rinse under cold water.
  3. Place asparagus, cabbage, onion, carrot, beansprouts and noodles in a large bowl. Add dressing. Toss to combine. Serve.

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2 bunches asparagus, trimmed, cut diagonally into 3cm lengths
2 cups shredded Chinese cabbage
3 green onions, thinly sliced
1 medium carrot, peeled, cut into short ribbons
1 cup beansprouts, trimmed
100g packet Changs fried noodles
1/4 cup firmly packed crunchy peanut butter
2 tbsp soy sauce
1 tbsp brown sugar
2 garlic cloves, crushed
1 tsp sesame oil
1 tbsp peanut oil

Adv

Autors
Preparation time
25
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Meat
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