Crunchy Asian Salad
5 Mins Prep
1/2 Sugar Loaf Cabbage, finely chopped
120g Baby Spinach, chopped
1 Carrot, peeled
4 Green Shallots, finely sliced
80g Asian Noodle Dressing
1 Cup Crunchy Noodles
- In a large bowl, mix cabbage, baby spinach, carrots and shallots together.
- Pour dressing over cabbage salad and then add noodles. Mix well until combined. Serve immediately.
- Eating your salad later – chop veggies all at once and place in a container. When ready to eat, add dressing and noodles to salad and mix well.
- Taking it for lunch – fill a resealable container with veggies, and put 20 ml dressing in a small container and ¼ cup noodles in a small snap lock bag. When ready to eat, add dressing and noodles to salad and mix well.