Crunchy raw vege noodle salad

Grating raw courgette into salads is a great way to eat it. Recently in a café I ate it simply grated and drizzled in good quality olive oil and lemon juice, served with buffalo mozzarella – it was so good! If you have a food processor with a grating disc it means this salad takes about 5 minutes to prepare.

If you want to add more protein, stir in 1 cup of poached and shredded free range chicken or serve with a piece of fish.

Ingredients

1 cup	Finely shredded cabbage
2	Carrots, grated
1	Courgette, grated (Main)
1	Spring onion, thinly sliced
1 cup	Egg noodles, cooked according to packet instructions (Main)
1	Red chilli, deseeded and thinly sliced
1 Tbsp	Sesame oil
1 Tbsp	Vinegar
1 small	Lemon, juice of
3 Tbsp	Peanuts, roasted and chopped

Directions

1. Place all ingredients into a large bowl and toss to combine. Garnish with some parsley or coriander if you have it.