Rainbow Pasta Salad
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
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
1 tsp black sesame, toasted
1 tbsp cut nori strips
In a mixing bowl, mix all the salad ingredients together.
In a separate bowl, blend the dressing well.
Toss salad with dressing. Transfer to a serving bowl, top with garnishing.