Asian Salad

This is a delicious but simple salad made up with ingredients I had in the fridge. Any other vegetables could be added, such as capsicum or snow peas. Instead of pine nuts, try toasted slivered almonds.

The magic of this salad is in the dressing. It's superb and can be used for other salads to give an oriental twist. You could add a drizzle of sesame oil to it, but I had run out. A touch of chopped red chilli would also be a good addition. Add some crunchy noodles if you like.

Throw in some sliced poached chicken breast and you have a light and luscious lunch.

Asian Salad
Serves 4

1/4 cabbage, sliced thinly
1/2 carrot, grated
1/4 red onion, finely diced
1 stick celery, finely slice on the diagonal
handful snow pea sprouts, chopped
handful pine nuts, toasted

Dressing
4 Tbsp olive oil
2 Tbsp Soy Sauce
2 Tbsp Lemon Juice (try Lime for a slightly different flavour)
1 clove garlic, crushed
2 Tbsp brown sugar

Combine and shake together.

Pour a couple of tablespoons of the dressing over the salad just before serving.