VEGETARIAN ASIAN SALAD

Gluten, dairy, nut and egg free

 

INGREDIENTS:

Salad:

  • 1 x 250g packet rice noodles
  • 1 cucumber, sliced in half lengthways and then sliced
  • 4 green shallots
  • 1 carrot, grated
  • 1 red capsicum, diced
  • ½ Oak leaf lettuce, shredded
  • 12 cherry or grape tomatoes, cut in half
  • 12 snow peas, sliced
  • ½ Cup coriander, chopped
  • ½ Cup mint, chopped

Dressing:

  • 2 cloves garlic, crushed
  • 1 long red chilli finely diced
  • 2 ½ Tbsp. coconut sugar
  • 2 Tbsp. fish sauce
  • 3 Tbsp. white vinegar
  • 2 tsp. sesame oil
  • 1 tsp. gluten free soy sauce

 

METHOD:

  • Cook noodles as per packet instructions. Rinse with cold water to cool them down and allow them to sit and cool fully while you prepare the vegetables.
  • Lay the lettuce on the bottom of a large glass or ceramic bowl. Place the noodles on the lettuce.
  • Add the rest of the vegetables and herbs on top of the noodles. Pour the dressing over the top and give all the ingredients a light toss to coat it all in the dressing.
  • Serve by itself or you can add it to some meat if you like.

 

 

If you would like to know how to assist your family’s health, click on the link below

http://www.mydoterra.com/naomishomehealth

Feel free to stalk me or message me on Facebook for me health and wellness tips for the family.

http://www.facebook.com/naomishomehealth

 

Enter your email address to follow this blog and receive notifications of new posts by email.

 

 

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this:
search previous next tag category expand menu location phone mail time cart zoom edit close