Crunchy Asian Salad

Ingredients

1 pkt low fat chicken 2 minute noodles (remove if detoxing)

1/2 cup slivered almonds

1/2 cup sunflower seeds

½ sugarloaf cabbage

15 snow peas

100g snow pea sprouts

4 shallots

1 cup bean sprouts

Dressing:

1 tbs peanut oil

1 teas. sesame oil

2 teasp. Chicken stock

½ cup water

2 tbs soy

¼ cup white wine vinegar

Method

1.     Toast under grill the almonds and sunflower seeds.

2.     Finely shred cabbage.

3.     Slice snow pea sprouts into halves.

4.     Slice snow peas into 3.

5.     Finely slice shallots.  ALTERNATIVELY, if pressed for time buy from Coles or Woolworths the “Four Seasons” or “supreme” dry coleslaw mix from the salad section of the fruit and veggie department.

6.     Mix up dressing.

7.     Combine and toss all ingredients OR make a smaller serve up as needed and  mix in a couple of teaspoons of the nuts and drizzle the desired amount of dressing. Store the nuts in an airtight container and refrigerate the dressing in an airtight bottle for use next time.  Will Keep for about a month.

For a non vegetarian version, add BBQ chicken or cooked and finely sliced beef marinated in soy, honey and garlic.