Sushi-style boxed salad

Ingredients (makes 1 boxed salad)

Sushi-style boxed salad

  • 40g baby spinach
  • 100g cooked rice noodles
  • 10g carrot, julienne, prepped 
  • 10g mooli, julienne, prepped
  • 12g spring onion, finely shredded
  • 20g cooked green beans, top, tailed and halved
  • 1g fresh coriander, picked
  • Juice of ¼ of a lime
  • 20g cucumber, finely sliced
  • 10g edamame beans, defrosted
  • 30g cooked prawns
  • 2g red chill, finely sliced into rings
  • Pinch of micro coriander cress

Dressing

  • 25ml dark soy sauce
  • Juice of ¼ of a lime
  • 1g red chilli, finely chopped
  • Crispy curly kale
  • 50g curly kale, picked off the stem
  • Vegetable oil for deep frying
  • Sea salt

Method

  1. Preferably in a deep fat fryer, preheat vegetable oil to 180°C.
  2. Deep-fry the curly kale in the preheated oil for 30 seconds then transfer to kitchen paper to remove excess oil and sprinkle with sea salt.
  3. Place the cooked rice noodles, julienne carrot and mooli, spring onions, green beans and the juice of the lime in a bowl and gently mix together.
  4. Place the baby spinach in the bottom of the box.
  5. Place the cooked rice noodle salad mix on top of the baby spinach.
  6. Layer the prawns and cucumber diagonally across the noodle salad.
  7. Scatter the edamame, red chilli rings and micro coriander cress across the top.
  8. Place the crispy curly kale in one corner and serve with a soy, chilli and lime dressing in the other.