Ingredients
The following ingredients have 4 Servings
- 3 tbsp rice vinegar
- 1 1/2 tbsp tamari soy sauce (or regular if not gluten-free)
- 1 tbsp sesame oil
- 1 tbsp rapeseed (canola oil)
- 1/2-1 tsp honey to your taste
- 1/2 tsp ginger paste
- Pinch of chilli flakes
- 400 g (2 cups) cooked cubed chicken
- 150 g (2 cups) shredded lettuce
- 200 g (2 cups) shredded red cabbage
- 150 g (approx. 1 1/2 cups) cooked gluten-free rice noodles
- 1 large carrot (peeled and grated, extra liquid squeezed out)
- 1/2 red pepper (deseeded and chopped)
- 4 spring onions (scallions sliced)
- 1 handful of fresh coriander (cilantro chopped)
- 1 tbsp toasted sesame seeds
Instruction
- To make the salad dressing, mix all the ingredients together in a bowl and set aside.
- Assemble the salad by adding all the salad ingredients in a bowl, pour on the salad dressing and toss well and serve immediately.