CRUNCHY NOODLE WOMBOK EDAMAME SALAD
Serves 4 + a protein of choice
2 cups finely sliced wombok cabbage
1 1/2 cups sliced pineapple pieces
2 Lebanese cucumber, cut into sticks
2 Asian/green shallots, finely sliced
1 cup cooked edamame beans
1 cup coriander, leaves and stalks finely chopped plus some for garnish
1 cup mint leaves, finely sliced
100g crunchy noodles
Dressing:
3 tbsp tahini
2 tbsp rice wine
1 tbsp soy sauce
1-2 tbsp maple syrup
1 tbsp lemon or lime juice
1 tsp sesame oil
Whisk ingredients together for the dressing and set aside. Add all salad ingredients to a bowl, except the noodles, toss then drizzle the dressing through and toss again. Add the noodles and toss just before serving.
