Recipes.

Asian Kazoodle Salad

By Sally Obermeder + Maha Koraiem


I Quit Sugar - Asian Kazoodle Salad
Photo by: Ben Dearnley
  • 2 servings
  • Prep - 10 mins
  • Total - 10 mins
I Quit Sugar - Asian Kazoodle Salad
Photo by: Ben Dearnley

Eating the rainbow is easy with this colourful salad! Add a bit of protein and you've got yourself a perfectly tasty and nutritious meal!  

Servings: 2
Preparation: 10 mins

Ingredients

  • 2 large zucchinis, spiralised.
  • 1 large carrot, spiralised.
  • 2 cups red cabbage, shredded.
  • 2 cups kale ribbons, massaged.
  • 1 red capsicum, thinly sliced.
  • 1 yellow capsicum, thinly sliced.
  • 3 tablespoons chia seeds, black and white.

Dressing

  • 2 teaspoons fish sauce.
  • 2 tablespoons tamari.
  • 80 ml lime juice.
  • 1 tablespoon rice malt syrup.
  • 2 teaspoons sesame seeds.

Directions

1. Put all the salad ingredients into a large bowl.

2. Make the dressing by combining all the ingredients in a small jar and shaking well.

3. Pour the dressing over the salad, and toss to ensure the salad is well coated. Serve immediately and enjoy.


Note

How do you massage kale? Glad you asked! Simply take the leaves once they’ve been chopped or sliced and use your hands to rub the kale (as if you’re massaging it) until it begins to soften. You can use a little olive oil or coconut oil if you like. This process basically makes the kale easier to eat as it breaks down the toughness of the leaf and also removes some of the bitterness.

Extracted from SUPER GREEN SIMPLE AND LEAN by Sally Obermeder and Maha Koraiem. Published by Allen & Unwin. Out now. $24.99

I Quit Sugar - Simple And Lean

Eating the rainbow is easy with this colourful salad! Add a bit of protein and you've got yourself a perfectly tasty and nutritious meal!

Ingredients

  • 2 large zucchinis, spiralised.
  • 1 large carrot, spiralised.
  • 2 cups red cabbage, shredded.
  • 2 cups kale ribbons, massaged.
  • 1 red capsicum, thinly sliced.
  • 1 yellow capsicum, thinly sliced.
  • 3 tablespoons chia seeds, black and white.

Dressing

  • 2 teaspoons fish sauce.
  • 2 tablespoons tamari.
  • 80 ml lime juice.
  • 1 tablespoon rice malt syrup.
  • 2 teaspoons sesame seeds.

Directions

1. Put all the salad ingredients into a large bowl.

2. Make the dressing by combining all the ingredients in a small jar and shaking well.

3. Pour the dressing over the salad, and toss to ensure the salad is well coated. Serve immediately and enjoy.

Note

How do you massage kale? Glad you asked! Simply take the leaves once they’ve been chopped or sliced and use your hands to rub the kale (as if you’re massaging it) until it begins to soften. You can use a little olive oil or coconut oil if you like. This process basically makes the kale easier to eat as it breaks down the toughness of the leaf and also removes some of the bitterness.

Extracted from SUPER GREEN SIMPLE AND LEAN by Sally Obermeder and Maha Koraiem. Published by Allen & Unwin. Out now. $24.99

I Quit Sugar - Simple And Lean

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