OM Yoga UK – June 2017

om living

Serves: 1

Preparation time: 10 minutes

Cooking time: n/a

Ingredients

For the dressing

• 1 tbsp peanut butter


• 2 tsp soy sauce


• 2 tsp Sesame oil


• ½ tsp chilli flakes


• 1 tsp rice wine vinegar


• Water

For the salad

• 100g / 1 1/3 cup fresh noodles


• 1 stick of celery, sliced


• 4 radishes, sliced into wedges


• Large handful of frozen soya beans


• 3 leaves of Chinese leaf lettuce, finely shredded


• 1 spring onion, sliced

Method

1. In a bowl whisk all the dressing ingredients with a splash of water

until smooth. Pour into the bottom of the jar. Defrost the soya

beans in boiling water then drain.

2. Layer the noodles on top of the dressing, then the celery and

radish, then soya beans and top with the crunchy spring onions

and Chinese leaf lettuce. To serve, tip everything into a bowl and

give a good stir.

Love the Crunch noodle kilner jar salad

This tasty Asian inspired salad packs a real crunch thanks to the celery,
radishes, spring onions and Chinese leaf lettuce. Make it up the night
before for a quick, easy and delicious lunch on the go.

http://www.lovethecrunch.com

Dates available in May,

June and July 2017

Enjoy a two day yoga retreat in the

heart of the Lancashire countryside.

Enter a world of calm & wellbeing for two days of Yoga

practice at the award-winning Spa Hotel, situated

within the grounds of our five-star holiday village.

To find out more call 01772 671111

or visit ribbyhall.co.uk/yoga-retreat

*Price based on two sharing. Single supplement of £49 applies.

COOK’S TIPS

Soya beans can be found in the freezer section

of most supermarkets.

The key to jar salads is the order they are put into

the jar. Put the dressing in the bottom and then layer

firmer vegetables at the bottom, the protein in the middle

and the leafy greens at the top so they don’t get wet.