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Mint & Rice Noodle Salad with KOJA

Posted by Kate Johansson on

With the weather warming up, salads are back on the menu! Here at KOJA HQ we are huge fans of making a big salad to keep you going for a couple of lunches and dinners during the week. The downside is the dreaded soggy lettuce effect of 2nd day salad, eggghhh we hear you!
This salad uses a cabbage base and will keep crisp and crunchy for a few days in the fridge. It’s easy to make in less than 10 minutes and is great for mid-week lunches or as a side salad with a simple & healthy dinner.
 

Ingredients:

  • 3 cups wombok cabbage (or white cabbage if you can’t find wombok)
  • 1 head raw broccoli
  • 2 spring onions
  • Handful of mint leaves
  • Vermicelli noodles
  • KOJA Chilli Coconut & Pecan
 

Dressing:

  • 2 Tbs Sesame Oil
  • 1 Tbs Honey (or vegan alternative)
  • 1 Tbs Tamari (and a little extra for the noodles)
  • Extra water
 

Method:

  1. Soak the vermicelli noodles according to packet instructions. Drain away any water and add to a large bowl. Add a dash of tamari and stir through the noodles.
  2. Finely slice wombok cabbage, spring onion and broccoli florets. Use the broccoli stalk in finely sliced pieces to add texture – no need to throw it away!
  3. Roughly chop the mint leaves
  4. Add all of the above ingredients to the noodles and gently mix together.
  5. In a small bowl, mix the dressing ingredients together. Add a touch of water to achieve a runny consistency.
 
 To serve:
Pour the dressing over the salad and top with KOJA Chilli Coconut & Pecan for your daily dose.
Note: If you’re making a single serve, store the dressing separately and only dress what you’re going to eat that day. The un-dressed salad will keep up to 3 or 4 days in an airtight container in the fridge.

 

Need to stock up on KOJA Salad Toppers? Find our stockists here or buy online 

 

We always love seeing your creations! Take a pic and share it with us on Instagram @kojahealth and use #kojahealth or on Facebook 

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