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So many good things all in one bowl. Where to start? Beansprouts, coriander, cucumbers, mangetout, spring onions, honey roasted peanuts…

  • Serves: 4 people
  • Prep time: 15 minutes
  • Cooking time: 10 minutes
    • Chinese
    • Dairy Free
    • Vegetarian

    Asian Crispy Salad

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    Recipe Information

    Ingredients
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    ½ Red Cabbage

    80g Mangetout

    3 Baby Cucumbers

    150g pack Sweet Mini Peppers

    200g Beansprouts

    4 Spring Onions

    10g Fresh Coriander

    300g pack Ready to Wok Noodles

    80ml Olive Oil with Garlic

    80g Honey Roasted Peanuts

     

    For the dressing

    125ml Olive Oil

    1 Lime

    10ml Soy Sauce

    1 tsp Paprika

    1 Garlic Clove

    Method

    Thinly slice the cabbage, cucumbers, mangetout and the peppers.

    Trim and shred the spring onions. Mix all in a bowl with the beansprouts.

    Fry the noodles in a wok with the oil until crisp.

    Sprinkle these over the salad along with the peanuts.

    Chop the coriander and sprinkle over the top.

    To make the dressing, peel and mince the garlic, then place in a bowl with soy sauce, lime, paprika and olive oil. Whisk well and serve drizzled over the salad.