This is a great dish for summer – we had it a few nights ago and the kids loved it. You wouldn’t think it would go down well but just call them green noodles and give it a go! If not you could also serve it with a few gluten free rice noodles for the kids.
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| Prep Time | 20 minutes |
| Servings |
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Ingredients
- 2 tbsp black or white sesame seeds
- 2 cucumbers
- 1 small head of romaine or cos lettuce shredded
- 1 small head of pak choi or 150g Chinese cabbage shredded
- 3 spring onions sliced
- handful of fresh coriander chopped
- 250 g cooked shredded chicken
- For the dressing:
- 5 tbsp sesame oil or extra virgin olive oil
- 2 tbsp toasted sesame oil
- juice of 1 lime or 3 tbsp lemons juice
- 2 tsp raw runny honey
- 1 tsp tamari or sea salt or coconut aminos
- Optional - 1 finely chopped red chilli to garnish
Ingredients
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Instructions
- Toss the sesame seeds in a dry pan until fragrant
- Use a spiraliser (can be purchased on Amazon) or a julienne peeler to make the cucumber noodles
- Prepare the dressing by whisking all the ingredients together
- Add the lettuce, pak choi, spring onion and coriander to a bowl
- Pour over the dressing just before serving and mix everything together
- Plate up with the shredded chicken and sesame seeds
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