Make kids and workers lunch’s fun with this Asian-inspired rice noodle salad. This salad is a great meal-to-go and flavour can easily be changed up by swapping up the noodles to rice or quinoa (pictured here) or, by adding some protein such as scrambled egg, shredded chicken or tofu.
1 small carrot, spiralised or grated
1 small cucumber, thinly sliced
1 small zucchini, spiralised or thinly sliced
Small handful of snowpeas, trimmed and sliced
1/2 cup mixed sprouts
Small handful fresh coriander, roughly chopped
1 cup rice noodles, cooked and rinsed
OPTIONAL: try soba (buckwheat) noodles or quinoa for a change. Include ½ cup shredded chicken, scrambled egg, tofu, grilled lamb, sliced beef, etc.
1/4 cup sesame oil
1/4 cup lime juice
3 tbsp tamari
1 garlic clove, crushed
1 tsp fresh ginger, grated
A healthy pinch of sea salt, to taste.
- Toss all ingredients in a large bowl until well combined.
- Serve into individuals lunchbox containers.
- In a small bowl or jug, whisk all ingredients together until well combined. (Even easier, place all ingredients in a small jar, secure lid and shake until well combined).
- Pack dressing in separate container to dress when serving.