ASIAN WOMBOK AND CRISPY NOODLE SALAD

Use today’s wombok and shallots to make a tasty Asian salad. you’ll need to pick up some dried noodles.

We’re all about inspiring you to be creative in the kitchen with new ideas, this week Wombok (Asian cabbage) and shallots join forces to create a crunchy fresh salad. Vibrant beets in the box would fair well in a roast beetroot, chickpea and Zatar salad, perfect on organic mixed leaves. With all the crunch in this week’s box some Vietnamese style sandwiches are an easy nutrient packed lunch - cucumber and carrot ribbons compliment some spicy tofu or chicken, make a little extra dressing from the Wombok salad (recipe below) to drizzle on your sanga. Today’s pumpkin can be sliced up and coated with an Asian style dressing, baked in the oven, garnish with sliced shallots. Sweet potatoes are back for your eating pleasure - these are the perfect candidates for home made chips (which means you can use a healthy oil), a little spice mix and or a good quality aioli on the side.

Crispy Noodle Wombok Salad

What you need: 1/2 large Wombok (Chinese Cabbage), 6 Shallots, 100g Slivered Almonds, 1 pkt Fried Noodles

Dressing: 1/4 cup White Vinegar, 1 tbsp Sweet Soy Sauce, 2 tsp Sesame Oil, Optional garlic

What to do:

1/.Shake up the liquids as a dressing,

2/. Slice the Wombok into 1/2cm - 1cm slices from the top of the leaves right down to within about 5cm of the base of the cabbage. Slice the Shallots into 1/2cm pieces on the diagonal. Lightly toast the slivered almonds and allow to cool

3/. Combine the wombok, shallots and dressing and mix well. You can store this in the fridge for up to 1/2 hour before serving but no more.

4/. Just before plating up, add the noodles and the slivered almonds and toss thoroughly.

As always it would be great if you tagged #myorganicbox in an Instagram story while unpacking your box.

THIS WEEK'S BOX INGREDIENTS