Starters & Light meals

ClemenGold® Asian noodle salad

15 minutes
8 minutes

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  • 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

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.

Jacqueline Burgess

Recipe by: Jacqueline Burgess

Food stylist Jacqueline Burgess has been working with TASTE for the past six years. She loves coming up with wholesome recipes – whether low and slow or fast 'n fresh.

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