Healthy Recipe: Layered Crunchy Noodle Salad
Key to Life Health and Fitness • November 30, 2018
Healthy Recipe: Layered Crunchy Noodle Salad

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.

Congratulations to Esther Rella our June Member of the Month.
Esther has been a member of Key to Life for three years participating in both our outdoor and studio classes over that time. In more recent times Esther has found her passion with our Pilates and Yoga classes and now attends two Pilates and one Yoga class each week.
It has been a delight to watch Esther's progress in the time she has been with us and it is our pleasure to recognise her dedication and achievements as our KTL Member of the Month for June.