Ingredients

Method

For the dressing:
• 3 T extra virgin olive oil
• ⅓ cup ClemenGold® juice
• 1 t ClemenGold® zest
• 1 t fresh ginger, grated
• 2 t Dijon mustard
• sea salt and freshly ground black pepper, to taste
For noodle salad:
• 100 g brown rice vermicelli noodles, cooked
• 100 g Woolworths rainbow slaw
• 1 spring onion, finely sliced
• 1 ClemenGold®, peeled and segmented
• 100 g Woolworths edamame beans, blanched
• 90 g Woolworths pickled red onion petals
• 150 g cauliflower florets, pan-fried in turmeric
• 250 g Woolworths flame-grilled sticky BBQ mini chicken fillets (optional)
• fresh coriander, for serving

Method

Ingredients

 

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1 To make the dressing, combine all the ingredients in a jar. Seal and shake until emulsified.  Season to taste.

2 To make the salad, layer all the ingredients in a large jar. Just before serving, pour over the dressing.

Find more noodle salad recipes here.