Vegetarian

Asian Kazoodle Salad

7 October, 2017 . 0

This Asian-inspired, quick to prepare, veggie-packed salad from Sally Obermeder’s new book is perfect for piling high on your spring plate.

Ingredients

2 large zucchini (courgettes), spiralised
1 large carrot, spiralised
150g (2 cups) red cabbage, shredded
50g (2 cups) kale ribbons, massaged
1 red capsicum (pepper), thinly sliced
1 yellow capsicum (pepper), thinly sliced
3 tablespoons chia seeds (black and white)

Dressing (optional)

2 tsp fish sauce
2 tbs soy sauce
80ml (1/3 cup) lime juice
1 tbs rice malt syrup
2 tsp sesame seeds

Method

Step 1.
Put all the salad ingredients into a large bowl.

Step 2.
Make the dressing by combining all the ingredients in a small jar and shaking well.

Step 3.
Pour the dressing over the salad, and toss to ensure the salad is well coated. Serve immediately and enjoy.

Serves 2

Note: How do you massage kale? Simply take the leaves once they’ve been chopped or sliced and use your hands to rub the kale (as if you’re massaging it) until it begins to soften. You can use a little olive oil or coconut oil if you like. This process basically makes the kale easier to eat as it breaks down the toughness of the leaf and also removes some of the bitterness.