Noodle Salad with Celery Soy Dressing

Cook Time 10 minutes

Servings 4

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 of celery, skin peeled 

1 purple shallot

1x 4 cm piece ginger, peeled and chopped

Juice ½ lemon

1 tbsp tomato paste 

2 tbsp caster sugar

1 tbsp light soy sauce 

1 tsp sweet soy

A few splashes of sesame oil 

⅓ rice vinegar 

¼ cup peanut oil (or vegetable)

Method

For the dressing, place all of the ingredients into a blender along with a 1/4 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.