Honey, soy veggies & chicken salad bowl

Prep 25 mins | Makes 6

We packed the salads in 500ml disposable plastic containers however you use any container or lunchbox to serve this salad.

500g fresh Singapore noodles
2 carrots, peeled
2 green onions (shallots), trimmed and thinly sliced
3 Lebanese cucumbers, diced
½ small red cabbage, finely shredded
1 barbecued chicken, skin and bones discarded, flesh shredded

Soy and honey dressing:
1/3 cup honey
2 tbs salt reduced soy sauce
2 tsp sesame oil

Step 1 Place noodles into a large heatproof bowl. Cover with boiling water. Stand for 1 minute. Drain, refresh in cold water and set aside for a few minutes to dry. Place noodles into a large bowl.

Step 2 Using a julienne peeler, slice carrots into long thin strips. Add carrots, green onions, cucumbers, cabbage and chicken to noodles.

Step 3 To make soy & honey dressing, combine all ingredients in a screw-top jar. Shake until well combined.

Step 4 Just before serving, drizzle dressing over salad and toss to combine. Spoon into serving bowls and serve.

Good for you ... Red Cabbage

An excellent source of vitamin C, which helps us absorb iron from food.

Provides dietary fibre which helps the intestine function normally.