Rainbow salad

Cooking Salads Rainbow salad

Make this crunchy Asian noodle salad part of your Christmas menu.

Lables: Vegan Vegetarian Egg free Fish free Gluten free Lactose free Milk free Shellfish free Soy free Wheat free
  1. 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.
  2. 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.

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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
2 tbsp Alfa One rice bran oil
2 tbsp sweet chilli sauce
2 tbsp lime juice
2cm piece fresh ginger, finely grated

Adv

Autors
Preparation time
15
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Salads
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