Crunchy Satay Salad

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Crunchy Satay Salad

 

 

2 bunches asparagus, trimmed, cut diagonally into 3 cm (1 1/4 " ) lengths

2 cups shredded Chinese cabbage (wombok)

3 green onions, thinly sliced

1 medium carrot, peeled, cut into short ribbons (see tip)

1 cup beansprouts, trimmed

100 g (3 1/2 oz) packet GF fried noodles

 

Satay Dressing:

 

1/4 cup firmly packed crunchy peanut butter

8 teaspoons GF soy sauce

4 teaspoons brown sugar

2 garlic cloves, crushed

1 teaspoon sesame oil

4 teaspoon peanut oil

 

 

1. Make Satay Dressing: Combine peanut butter, soy sauce, sugar,

garlic, sesame oil and peanut oil in a microwave-safe jug.

Microwave on HIGH (100%) for 1 minute. Stir until smooth. Set aside to

cool.

 

2. Place asparagus in a microwave-safe bowl. Add 2 teaspoons cold

water. Cover with plastic wrap. Microwave on HIGH (100%) for 1 minute.

Drain. Rinse under cold water.

 

3. Place asparagus, cabbage, onion, carrot, beansprouts and noodles in

a large bowl. Add dressing. Toss to combine. Serve.

 

 

 

TIP: Use a vegetable peeler to cut carrot into ribbons.

 

 

 

Serves 4.