Noodle Salad with Celery Soy Dressing
Recipe by Justine Schofield
Serves 4 pers | 
Prep 5 minutes | 
10 minutes
Ingredients:
- ½ ice berg lettuce
- 1 tomato, quartered
- 1 carrot, grated
- 1 cucumber, cut into rounds
- 1 cup finely shredded white cabbage
- 150g rice noodles, cooked as per packet instructions and refreshed under the tap
Dressing:
- 2 sticks celery, skin peeled
- 1 purple shallot
- 1 x 4cm piece ginger, peeled and chopped
- ½ lemon fruit, juiced
- 1 tbsp tomato paste
- 2 tbsp caster sugar
- 1 tbsp AYAM™ Light Soy Sauce
- 1 tsp AYAM™ Sweet Soy Sauce
- A few splash of AYAM™ Sesame Oil
- ⅓ tbsp rice vinegar
- ¼ peanut oil (or vegetable oil)
Method:
- For the dressing, place all of the ingredients into a blender along with a ¼ cup of water. Blend for a minute until smooth and check seasoning.
- Arrange torn lettuce, cabbage, tomato, carrot, cucumber into a bowl with the cooled noodles, pour over some of the dressing.
- The remaining dressing will last for a week in an airtight jar in the fridge. Shake before use.
