Publications
Partners
Asian salad. (PHOTO: ER Lombard)
Prep Time: 20mins
Servings: 4
Cooking Time: 7mins
Ingredients
- - DRESSING
- 80ml - sushi rice wine vinegar
- 30ml - blueberry balsamic vinegar reduction
- 60ml - canola oil
- 15ml - sesame oil (optional)
- 5ml - soft brown sugar
- - SALAD
- 250g - soba noodles, wholewheat Chinese noodles or egg noodles
- 150g - green leaves such as watercress, baby spinach and rocket
- 1 - Lebanese cucumber, sliced
- 1 - avocado, cut into strips
- ½ - pineapple, cut into batons
- 4 - handfuls of fresh herbs such as coriander, mint and basil
- 4 - spring onions, sliced
- - large handful of toasted salted nuts (almonds, pecan nuts, cashews, Brazil nuts)
Method
1 Dressing Whisk the ingredients together well.
2 Salad Cook the noodles according to the package instructions until just done, drain and transfer to a salad bowl. Pour some of the dressing over and allow to cool.
3 Add the leaves to the noodles and arrange the cucumber, avocado and pineapple on top.
4 Pour the rest of the dressing over.
5 Sprinkle the herbs, spring onions and nuts on top and serve.
