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PrintCRUNCHY GREEN SALAD
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Pour boiling water over the noodles and leave to stand for 3 minutes or according to packet instructions. Drain and refresh under cold running water. Drain well.
- Combine the balsamic vinegar and olive oil, season to taste and toss with the noodles until they are evenly coated.
- Blanch the asparagus in boiling water, refresh under cold running water and drain well.
- Toss together the noodles, asparagus, courgette, Chinese leaves and broccoli. Garnish with the toasted cashews and serve cold.
INGREDIENTS
- 150 grams egg thread noodles
- 4 tablespoon balsamic vinegar
- 4 tablespoon sesame oil
- Salt and freshly ground black pepper
- 150 grams asparagus
- 150 grams courgette, thinly sliced on a slant
- 400 grams Chinese leaves, finely shredded
- 150 grams small broccoli florets
- 100 grams toasted cashews, roughly chopped
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