INGREDIENTS

• 1/2 wombok (Chinese cabbage), finely shredded
• 2 carrots, peeled, cut into long thin strips (see tip)
• 100g snow peas, thinly sliced lengthways
• 3 radishes, thinly sliced
• 2 Lebanese cucumbers, peeled into ribbons
• 100g pkt Chang’s Crunchy or Fried Gluten Free Noodles
• 3 green shallots, trimmed, thinly sliced diagonally
• Black sesame seeds, to serve (optional)
• 150g of Cooked Chicken Breast (optional)



Dressing:

• 250g (1 cup) Chobani Natural Yoghurt
• 2 tablespoons rice wine vinegar
• 2 teaspoons hot English mustard
• 1/2 teaspoon sesame oil

METHOD

For the dressing, place all the ingredients in a jug and stir to combine. Cover and place in the fridge to develop the flavours.

Layer the cabbage, carrot and snow peas in a 2L (8 cup) trifle dish. Drizzle with the dressing. Top with layers of radish and cucumber. Sprinkle with crunchy noodles, shallots and sesame seeds, if you like.

Perfect salad for Christmas Day or Healthy Summer Lunch.