Crunchy Asian Salad

12 January, 2008 (11:20) | Recipes

Crunchy Asian Salad
Ingredients:
2 bok choy shredded
1 celery chopped
1/2 carrot grated
3 spring onions chopped
100g almonds chopped
75g Changs fried rice noodles (gluten free)

Dressing:
1 tsp Changs Tamari Soy Sauce
1 tbsp olive oil
3 tbsp fish sauce (gluten free)
1 tsp sugar
1 tbsp lemon juice
2cm cube ginger grated
1 tbsp coriander chopped

Method:
Combine all vegetables and almonds in a large salad bowl.
Combine all dressing ingredients in a small bowl.
Pour dressing over vegetable mix. Lastly sprinkle crunchy fried rice noodles on top.