• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy
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Recipe Ingredient

  • Organic ingredients
  • 30g cabbage, shredded
  • 30g purple cabbage, shredded
  • 20g carrot, julienned
  • 20g red lettuce, torn into bite-size pieces
  • 20g green lettuce, torn into bite-size pieces
  • 10g kadok leaves, cut into thin strips
  • 1tbsp corn kernels
  • 2tbsp cooked spaghetti, cut into 3cm length
  • Dressing, organic
  • 4 tbsp mango puree
  • 2 tbsp brown rice vinegar
  • 4 tbsp coconut milk
  • 1 tbsp agave syrup
  • 1 tbsp extra virgin olive oil, cold-pressed
  • Garnishing
  • 1 tsp black sesame, toasted
  • 1 tbsp cut nori strips

Instructions

  1. In a mixing bowl, mix all the salad ingredients together.
  2. In a separate bowl, blend the dressing well.
  3. Toss salad with dressing. Transfer to a serving bowl, top with garnishing.

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