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Crunchy Vietnamese-Style Salad
with Soy Dressing and Shredded Veggies
10 minutes is all you need for this sesame peanut salad! Toasted croutons come together with crunchy peanuts, bright green onions and crisp cabbage-carrot slaw! Don't forget to dop it will the egg!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
170 g
Coleslaw Cabbage Mix
28 g
Peanuts, chopped
(Contains Peanuts May contain Milk, Mustard, Peanuts, Soy, Sulphites, Tree nuts, Egg, Gluten)
½ tbsp
Soy Sauce
(Contains Soy, Sulphites May contain Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites, Wheat)
1 unit(s)
Green Onion
1 tbsp
Sesame Oil
(Contains Sesame)
1 unit(s)
Ciabatta Roll
(Contains Wheat, Barley May contain Sesame, Soy, Walnuts, Oats, Rye, Triticale)
1 unit(s)
Hard Boiled Egg
(Contains Egg)
1 tbsp
Black Sesame Seeds
(Contains Sesame)
Not included in your delivery
¼ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
- Thinly slice green onion.
- Quarter egg.
- Halve ciabatta.
- Whisk together soy sauce, sesame oil and 1/4 tsp sugar in a large bowl. Set aside.
- Using a toaster or toaster oven, toast ciabatta until golden-brown, 1-2 min. (TIP: Keep an eye on ciabatta so it doesn’t burn!)
- Cut or tear ciabatta into bite-sized pieces.
- Add coleslaw cabbage mix, croutons, peanuts and green onions to the large bowl with dressing. Toss to combine.
- Top with egg quarters.
- Sprinkle sesame seeds over top.