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Crunchy satay salad

  • 0:25 Prep
  • 4 Servings


  • 2 bunches asparagus, trimmed, cut diagonally into 3cm lengths
  • 2 cups shredded Chinese cabbage (wombok)
  • 3 green onions, thinly sliced
  • 1 medium carrot, peeled, cut into short ribbons (see tip)
  • 1 cup beansprouts, trimmed
  • 100g packet Changs fried noodles

Satay dressing

  • 1/4 cup firmly packed crunchy peanut butter
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 2 garlic cloves, crushed
  • 1 teaspoon sesame oil
  • 1 tablespoon peanut oil


  • 1
    Make Satay dressing: Combine peanut butter, soy sauce, sugar, garlic, sesame oil and peanut oil in a microwave-safe jug. Microwave on high (100%) for 1 minute. Stir until smooth. Set aside to cool.
  • 2
    Place asparagus in a microwave-safe bowl. Add 2 teaspoons cold water. Cover with plastic wrap. Microwave on high (100%) for 1 minute. Drain. Rinse under cold water.
  • 3
    Place asparagus, cabbage, onion, carrot, beansprouts and noodles in a large bowl. Add dressing. Toss to combine. Serve.

Source: taste.com.au


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