Ingredients

For the sesame and soy dressing:

• 2 tbsp light soy sauce
• 3 tbsp rice vinegar
• 1 tbsp toasted sesame oil
• 2 tbsp rapeseed oil
• 1 tsp sugar
• 1 1/2 tsp fresh ginger, grated or very finely chopped
• 1 garlic clove, minced
• 1/2 tsp black pepper

For the salad:

• 1 Chinese cabbage (Chinese Cabbage), finely shredded
• 1 1/2 red cabbage, finely shredded
• 2 carrot shredded
• 2 cooked chicken fillets, shredded
• 2 shallots finely sliced on the diagonal
• 1/2 to 1 pack of Vietnamese Pho noodles, cooked and chilled
• 1 bunch of coriander
• 1 scallion finely sliced on the diagonal
• 1 - 2 tsp sesame seeds

Tools

• MultiPro Express Weigh+

Method

1. Combine the dressing ingredients in a blender in a Kentwood food processor and blitz, Set aside for 10 minutes or so for the flavours to combine together.
2. Start putting your julienne attachment on the food processor and shred the carrot, cabbage, red cabbage and place in a large bowl
3. Place the salad ingredients together in a large bowl along with the chilled cooked Vietnamese rice noodles.
4. Drizzle over dressing then toss well with chopsticks or 2 forks until all are dressed evenly
5. Divide between serving bowls. Top with chopped coriander and scallions and a good sprinkle of sesame seeds. Serve immediately!