Wombok Rice Noodle Salad with Ginger Sesame Dressing
Wombok Rice Noodle Salad with Ginger Sesame Dressing
With the rice noodles, this salad is filling enough to have as a meal, quick and easy to prepare, and the dressing can be made in bulk and stored in the fridge.
Servings
4
Prep time
Cook time
Recipe
Ingredients
- 1 small knob ginger, finely grated
- 1 clove garlic
- 2 tbsp tamari
- 2 tbsp sesame
- 1 tbsp agave or coconut sugar
- 1 chilli, or 1 tsp dried chilli flakes
- 1 tsp sesame seeds
- ½ wombok, roughly chopped
- ¼ red cabbage, finely sliced
- 1 cup snow peas, chopped
- 1-2 cucumbers, sliced
- ¼ cup chilli paste (optional)
Method
- Place rice noodles in a bowl and cover in boiled water for 5 mins to soften. Drain, chop and set aside in fridge to cool.
- Place all dressing ingredients in a blender, blend and transfer to a jar.
- Toss all remaining ingredients together, add dressing and toss again until everything is coated in dressing. If you are adding the chilli paste, do that now.
- Place salad in a serving bowl, garnish with some edible flowers and extra cucumber slices and serve.
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