Asian Salad
Ingredients
For the Salad
- 1/2 a wombok cabbage, or red cabbage or lettuce (or use a combo)
- 1 Cup of mint, coriander and/ or Thai basil (the more the better)
- 1-2 Shredded Carrots
- 2-3 Spring Onions
- Finely sliced capsicum or cucumber works well in here too
- Rice noodles, vermicelli or noodles of choice (or leave out for a pure salad)
- Tofu, shredded Chicken or prawns if desired
- 1/2 Cup of Raw Almond Chunks (for sprinkling crunch on top!)
For the Salad dressing
- 2 Tbsp Lime juice
- 2 Tbsp of rice wine vinegar or white vinegar
- 1 Tbsp of coconut sugar
- 1/2 a chilli
- 1 garlic clove – smashed
- 1/2 Tbsp of fish sauce
- 2 Tbsp of 100% Pure Almond Butter
- 1-3 Tbsp of Boiling water
Method
Chop all Salad ingredients and combine in a large bowl (reserve the chopped Roasted almonds for the top!) Make the noodles to package instructions. Toss all together to combine.
Mix all Sauce Ingredients (except the boiling water) in a Pyrex jug or smaller bowl. Once combined the mixture is quite thick. I start by adding one Tbsp of boiling water and stir vigorously. We leave the sauce fairly thick if using for cold rolls. I usually add another 2 Tbsp to the sauce when preparing the salad dressing.
Only top the salad ingredients with almond chunks and Sauce if you plan on eating right now. If you are meal prepping, keep the sauce separate and add just before eating!
Enjoy x