Asian rainbow salad

This healthy all-year-round salad is packed with flavour and a great way to get kids to try new vegetables.

Ingredients:  Serves two

75g cooked medium noodles, tossed in a little soy sauce and oil

Dressing:  1 dessertspoon (8ml) rapeseed oil, 1 tbsp (10ml) rice vinegar, 1 dessertspoon (10ml) hoisin sauce (*contains sesame), 1 tsp (5ml) soy sauce

2 tsp (5g) chopped ginger, small clove crushed garlic, a few chilli flakes (optional)

Vegetables:  1 small carrot , a few sugar snap peas, 2 baby corn, 1 spring onion, 30g red cabbage, 30g beansprouts, 2-3 pink radishes, about 10 fresh mint leaves, toasted sesame seeds (optional)

  1. For the dressing: Measure out the oil, rice vinegar, hoisin sauce (*contains sesame seeds) and soy sauce straight into your going home container.  Add 1 tsp crushed ginger, half a clove of crushed garlic and large pinch tsp chopped chillies (teacher to help you).  Whisk the dressing in your bowl.
  2. For the vegetables: (Careful! Adult assistance needed here), prepare each as shown by your teacher and add straight into your container as you go
  3. Peel the carrot, and then cut into matchstick strips (!get your teacher to watch you).
  4. Cut the sugar snaps lengthways and the baby corn into rounds
  5. Cut the red cabbage into matchsticks
  6. Slice the spring onion and radish very finely
  7. Add the beansprouts
  8. Tear in a about ten mint leaves
  9. Chop the noodles lengthways into 4 and add
  10. Mix your salad together and taste for seasoning
  11. Your salad is ready to eat –  well done!  Eat with chopsticks!