Asian Slaw with Rice Noodles

Here’s a fun and fresh dish that takes inspiration from the Orient – crunchy cabbage, carrot and radishes served on a nest of rice noodles, smothered in spicy sesame sauce.

This dish is low in fat, and makes a delightful change from sandwiches! We’ve opted for a vegetarian version, but you can add oven-baked chicken thighs to make a more substantial main meal.

Other Ingredients

3 cups of shredded red cabbage, white cabbage and carrots
5 radishes (finely sliced)
1 tbsp cooked Edamame beans

Method

1) Mix the shredded vegetables and almonds in a bowl. Toast 1 tablespoon of sesame seeds lightly in a pan and add to the vegetables.
2) Place all of the dressing ingredients into a measuring jug and mix well.
3) Layer your salad by arranging the noodles at the bottom and the vegetables on top. Cover with the spicy sauce and sprinkle with the sesame seeds, chilli and nori mix.

Asian Slaw with Rice Noodles