A healthy salad packed with crunchy veg, rice noodle and topped off with a fresh tahini dressing. Keeps well in the fridge for an easy lunchbox filler.
- 2 carrots
- 2 large cucumbers
- 2 large handfuls of kale (about 100 g), leaves torn from stem and roughly chopped
- 5 spring onions, finely sliced
- 200 g cooked flat rice noodles
- 4 tbsp sesame seeds, toasted
- small handful of fresh coriander, roughly chopped
- small handful of fresh mint, roughly chopped
- 1 chilli, finely chopped
- 1 garlic clove, finely chopped
- thumb-sized piece of fresh ginger, peeled and finely chopped
- 3 tbsp tahini
- 1 tbsp soy sauce
- 1 tsp sesame oil, plus extra for massaging the kale
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Peel the carrots into long ribbons using a vegetable peeler. Do the same with the cucumbers, but turn the cucumbers and peel from the other side when you reach the seeds in the middle (discard the seeds).
2. Whisk together the ingredients for the dressing and loosen with a few tablespoons of water until it reaches the consistency of single cream. The dressing keeps well in the fridge for up to 5 days.
3. In a large mixing bowl, massage the kale with a small drizzle of sesame oil until they are tender. Add the carrots, cucumber, half the spring onions, noodles, half the sesame seeds, coriander and mint.
4. Pour over the dressing and toss until all the ingredients are evenly coated. Scatter over the remaining sesame seeds and spring onions to serve.