Recipe Megan Coupland of Red Kitchen
Photography Tracie Heasman

We make this salad daily at Red Kitchen on a bed of rice noodles. It is fresh and versatile using veges from the garden and you can sprout your own organic mung beans in three days.

1 grated carrot
½ cup mung beans
3 tbsp toasted sesame seeds
1 cup finely shredded cabbage, green and red

¼ cup sweet chilli sauce
2 gloves garlic
1 tbsp fish sauce
1 tsp sesame oil
2 limes, zest and juice
2 tbsp kecap manis

Place all the ingredients in a  processor and process until smooth and combined (I use a mini prep) or put in a jar, screw the lid on tight and shake well.

Chilli, Lime Peanut topping

1 cup chopped peanuts
¼ tsp salt
pinch dried chilli
2 tbsp brown sugar
2 limes, zest and juice


Add peanuts, chilli, salt and brown sugar to a fry pan and cook over a gentle heat till sugar is caramelised. Add the lime juice and zest to stop the sugar from over caramelising. Cool. These are ready to use


For a dinner option serve on top of rice or egg noodles and top with pan seared or BBQ chicken breast.

Toss egg omelette and egg noodles through the salad and take to work in your beautiful glass lunchbox, it will be like eating a rainbow.

Serve on a large platter with thinly seared beef fillet to feed a lunch crowd at the beach. It works a treat with Rose or Viognier.

Add equal quantities of dressing and mayonnaise; serve the salad with a portion of BBQ’d salmon and a dollop of the creamy dressing. Leave the peanuts out of this one, but maybe finish with coriander micro greens.

Layer it all up in a jar for your handbag, lunch on the run.

Asian Salad

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