Eat the rainbow with this spin on a rainbow salad. So vibrant and fresh (petition to normalise eating raw bok choy!) - all you need to do is wash and chop the veggies, dump on some crispy noodles and finish with an early garlic-sesame dressing that comes together with a little shake 💃🏼 HAPPY PRIIIIIDE PEEPS 🌈

Ingredients:

For the vegetables:

• 4 bok choy (halved and chopped)
• 1 red capsicum (sliced)
• 2 carrots (thinly sliced)
• 1/4 head purple cabbage (thinly sliced)
• 1 packet crunchy noodles (can also use 1-2 packets ramens!)

For the dressing:

• 2 garlic cloves (minced)
• 2 Tbsp sesame seeds
• 1 Tbsp sesame oil
• 2 Tbsp light soy sauce
• 1 Tbsp rice vinegar
• 1 Tbsp honey

Method:

1. For the salad, wash and chop/slice the vegetables as desired. Add the vegetables and crunchy noodles to a salad bowl in sections.
2. For the dressing, add all ingredients to a jar and shake for 10 seconds or until it comes together. Adjust for seasoning, then pour over prepared vegetables. Toss and devour immediately!

Hot tip: the longer the salad sits in the dressing the less crunchy the noodles will be - if preparing ahead add the noodles and through the dressing just before serving!

#salad #noodlesalad #crispynoodles #saladrecipe #rainbowsalad #pride #easyrecipe #veganrecipes