Clemengold Asian Noodle Salad

For the dressing:

• 3 T extra virgin olive oil
• ⅓ cup ClemenGold® juice
• 1 t ClemenGold® zest
• 1 t fresh ginger, grated
• 2 t Dijon mustard
• sea salt and freshly ground black pepper, to taste

For noodle salad:

• 100 g brown rice vermicelli noodles, cooked
• 100 g Woolworths rainbow slaw
• 1 spring onion, finely sliced
• 1 ClemenGold®, peeled and segmented
• 100 g Woolworths edamame beans, blanched
• 90 g Woolworths pickled red onion petals
• 150 g cauliflower florets, pan-fried in turmeric
• 250 g Woolworths flame-grilled sticky BBQ mini chicken fillets (optional)
• fresh coriander, for serving

1. To make the dressing, combine all the ingredients in a jar. Seal and shake until emulsified.  Season to taste.

2. To make the salad, layer all the ingredients in a large jar. Just before serving, pour over the dressing.