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Wombok Rice Noodle Salad with Ginger Sesame Dressing

Wombok Rice Noodle Salad with Ginger Sesame Dressing

By: Ames Starr

With the rice noodles, this salad is filling enough to have as a meal, quick and easy to prepare, and the dressing can be made in bulk and stored in the fridge.



Prep time

Cook time



  • 1 small knob ginger, finely grated
  • 1 clove garlic
  • 2 tbsp tamari
  • 2 tbsp sesame
  • 1 tbsp agave or coconut sugar
  • 1 chilli, or 1 tsp dried chilli flakes
  • 1 tsp sesame seeds
  • ½ wombok, roughly chopped
  • ¼ red cabbage, finely sliced
  • 1 cup snow peas, chopped
  • 1-2 cucumbers, sliced
  • ¼ cup chilli paste (optional)


  • Place rice noodles in a bowl and cover in boiled water for 5 mins to soften. Drain, chop and set aside in fridge to cool.
  • Place all dressing ingredients in a blender, blend and transfer to a jar.
  • Toss all remaining ingredients together, add dressing and toss again until everything is coated in dressing. If you are adding the chilli paste, do that now.
  • Place salad in a serving bowl, garnish with some edible flowers and extra cucumber slices and serve.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Ames Starr

Ames Starr

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