Noodle Salad with Celery Soy Dressing

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Crisp, vibrant, and absolutely refreshing! This fresh noodle salad recipe combines cool rice noodles with crunchy vegetables for the perfect light meal. The star of this fresh noodle salad recipe? That incredible celery soy dressing that's unlike anything you've tasted before! Ready in just 10 minutes, this fresh noodle salad recipe is perfect for hot days when you want something satisfying but not heavy. The dressing keeps for a week, so you can enjoy this fresh noodle salad recipe whenever the craving hits. This fresh noodle salad recipe will become your new summer obsession!

Ingredients

• ½ ice berg lettuce
• 1 tomato, quartered
• 1 carrot, grated
• 1 cucumber, cut into rounds
• 1 cup finely shredded white cabbage
• 150g rice noodles, cooked as per packet instructions and refreshed under the tap

Dressing

• 2 sticks of celery, skin peeled
• 1 purple shallot
• 1x 4 cm piece ginger, peeled and chopped
• Juice ½ lemon
• 1 tbsp tomato paste
• 2 tbsp caster sugar
• 1 tbsp light soy sauce
• 1 tsp sweet soy
• A few splashes of sesame oil
• ⅓ rice vinegar
• ¼ cup peanut oil (or vegetable)

Method

1. For the dressing, place all of the ingredients into a blender along with a 1/4 cup of water. Blend for a minute until smooth and check seasoning.
2. Arrange torn lettuce, cabbage, tomato, carrot, cucumber into a bowl with the cooled noodles, pour over some of the dressing. The remaining dressing will last for a week in an airtight jar in the fridge. Shake before use.