Ingredients
The following ingredients have 2 Servings
- ½ a cucumber
- 1 large carrot (peeled)
- 150 g (1 cup) broccoli, cut into small florets
- 150 g (5.3 oz) ready-cooked vermicelli noodles
- 3 radishes (thinly sliced)
- 16 cooked king prawns (shrimp)
- Small bunch coriander (cilantro, roughly torn)
- 1 red chilli (thinly sliced (use your favourite variety))
- 2 tbsp olive oil
- Pinch chilli flakes
- 1 clove garlic (peeled and minced)
- Pinch salt and pepper
- Juice of ½ a lime
- ¼ tsp lemongrass paste
Instruction
- Start by making the dressing. Place all the dressing ingredients into a small bowl, and whisk together to combine. Put to one side.
- Use a spiralizer to cut the cucumber and carrot into noodles. If you haven’t got a spiralizer, simply cut into very thin matchsticks.
- Divide the salad dressing between the two jars. Top with the broccoli, followed by the carrots, noodles, radish slices, cucumber, prawns, coriander and finally the chillies.
- Place lids on the mason jars and place in the fridge where they should stay fresh for 1-2 days.
