Crunchy satay salad

Crunchy satay salad


This crunchy salad makes a fantastic accompaniment to pork cutlets or fried tofu.

The ingredient of Crunchy satay salad

  1. 2 bunches asparagus, trimmed, cut diagonally into 3cm lengths
  2. 2 cups shredded Chinese cabbage (wombok)
  3. 3 green onions, thinly sliced
  4. 1 medium carrot, peeled, cut into short ribbons (see tip)
  5. 1 cup beansprouts, trimmed
  6. 100g packet Changs fried noodles
  7. 1/4 cup firmly packed crunchy peanut butter
  8. 2 tablespoons soy sauce
  9. 1 tablespoon brown sugar
  10. 2 garlic cloves, crushed
  11. 1 teaspoon sesame oil
  12. 1 tablespoon peanut oil

The instruction how to make Crunchy satay salad

  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.

Nutritions of Crunchy satay salad

fatContent: 357.066 calories
saturatedFatContent: 22.2 grams fat
carbohydrateContent: 4.3 grams saturated fat
sugarContent: 24.4 grams carbohydrates
cholesterolContent: 12.2 grams protein

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