Crunchy Asian Salad

 

5 Mins Prep

 crunchy asian salad
 

INGREDIENTS

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

INSTRUCTIONS

  1. In a large bowl, mix cabbage, baby spinach, carrots and shallots together.
     
  2. Pour dressing over cabbage salad and then add noodles. Mix well until combined. Serve immediately.

 

Note:

  1. 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.
     
  2. 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.
 
 
LunchMitch Hills