Asian Kazoodle Salad Recipe

Maha is a certified Health and Nutrition Coach and a freelance writer.

She is passionate about cooking, creating recipes, and good health.

SERVES 2

• 2 large zucchini (courgettes), spiralised

• 1 large accrot, spiralised

• 150g red cabbage, shredded

• 50g kale ribbons, massaged

• 1 red capsicum (pepper), thinly sliced

• 3 tablespoons chia seeds (black and white)

DRESSING

2 Teaspoons fish sauce

2 tablespoons soy sauce

80ml lime juice

1 tablespoon rice malt syrup

2 teaspoons sesame seeds

METHOD

1. Put all the salad ingredients into a large bowl.

2. Make the dressing by combining all the ingredients in a small jar and shaking well.

3. Pour the dressing over the salad, and toss to ensure the salad is well coated. Serve immediately and enjoy.