RecipeMuncher

It’s been really hot outside and I didn’t want to cook a big heavy meal. I was craving an Asian noodle salad with chicken. I looked through the refrigerator and cupboards to see what I had on hand and founds lots of veggies, cashews and mandarin oranges. I imagined all the flavors combining well so I went in search of a dressing/marinade. I found this one on Epicurious and adapted it just a bit.

It’s been really hot outside and I didn’t want to cook a big heavy meal. I was craving an Asian noodle salad with chicken. I looked through the refrigerator and cupboards to see what I had on hand and founds lots of veggies, cashews and mandarin oranges. I imagined all the flavors combining well so I went in search of a dressing/marinade. I found this one on Epicurious and adapted it just a bit.

I’m not sure this even counts as a recipe, it’s so easy. It’s a chunky, filling, nutrient-packed alternative to a green salad, or a traditional creamy coleslaw. We eat it with spicy marinated lamb chops or chicken, and sometimes just with a fried egg on top. It will last a few days in the fridge, so when I’m trying to be healthy I’ll make a big bowl and take it to lunch every day. I hope you like it too.
Asian Coleslaw
1/4 red cabbage or wombok, shredded
2 cups bean sprouts
2 carrots, sliced into matchsticks
1/2 Lebanese cucumber, sliced into matchsticks
1 small red chilli, diced finely
3 Tbs sesame seeds, toasted
Dressing
2 Tbs sweet chilli sauce
1 Tbs lime juice
1 tsp fish sauce (optional)
Toss together all the ingredients. Whisk together the dressing ingredients in a small bowl, then pour over the salad. Add fresh coriander if you have some. Enjoy with a clear conscience!