Crunchy Vietnamese-Style Salad
Serves 1 | with Soy Dressing and Shredded Veggies
10 minutes is all you need for this sesame peanut salad! Toasted croutons come together with crunchy peanuts, bright green onions and crisp cabbage-carrot slaw! Don't forget to dop it will the egg!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
170 g
Coleslaw Cabbage Mix
28 g
Peanuts, chopped
(Contains Peanuts)
½ tbsp
Soy Sauce
(Contains Sulphites, Soy May contain Fish, Milk, Mustard, Sesame, Wheat, Egg)
1 unit(s)
Green Onion
1 tbsp
Sesame Oil
(Contains Sesame)
1 unit(s)
Ciabatta Roll
(Contains Barley, Wheat May contain Soy, Walnuts, Sesame)
1 unit(s)
Hard Boiled Egg
(Contains Egg)
1 tbsp
Black Sesame Seeds
(Contains Sesame)
Not included in your delivery
¼ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Thinly slice green onion. Quarter egg. Halve ciabatta.
Whisk together soy sauce, sesame oil and 1/4 tsp sugar in a large bowl. Set aside.
Using a toaster or toaster oven, toast ciabatta until golden-brown, 1-2 min.
Cut or tear ciabatta into bite-sized pieces.Add coleslaw cabbage mix, croutons, peanuts and green onions to the large bowl with dressing. Toss to combine. Top with egg quarters. Sprinkle sesame seeds over top.
