Cold Asian salad with noodles, cucumber,
avocado and mango
Cook 2 nests rice noodles in boiling water until tender, then drain and cool. Blanch 170 g asparagus
and slice. Toss the noodles, asparagus, ½ diced cucumber, ½ sliced cucumber and 2 sliced celery stalks
with leaves. To make the dressing, combine 3 T rice wine vinegar, 1 clove chopped garlic, 1 sliced red
chilli, 1 x 4 cm piece peeled and grated fresh ginger, ¼ cup canola oil, 1 t caster sugar, the juice of
½ lemon and ½ t fish sauce. Drizzle over the salad and top with 2 sliced avocados and 1 diced ripe
mango. Sprinkle over 30 g roasted cashews. Serves 4 HEALTH-CONSCIOUS, DAIRY-FREE, MEAT-
FREE, WHEAT- AND GLUTEN-FREE • WINE: Woolworths Cape Point Sauvignon Blanc 2018
ADD A DESSERTBuyfourofWoolies’
decadent plant-based
chocolate coconut crème
desserts, made with coconut
milk and sustainably
sourced UTZ Certified cocoa.
They’re delicious topped
with fresh seasonal berries.122 TASTE JAN/FEB 2019