members recipes

Ingredients
2 pkts 2 minute noodles (low fat variety)
3 teaspoons sugar
1/4 cup olive oil
4 tablespoons white vinegar
1/8 shredded cabbage
2 stalks celery, finely chopped
8 shallots or 1/2 chopped onion
1 small pkt almond flakes

Method
Cook 2 pkts 2 minute noodles in boiling water with sugar added. Break up noodles once cooked.
Once cooked drain water and add 1/4 cup olive oil and 4 tblspns of white vinegar
Then add 1/8 shredded cabbage, 2 stalks of celery, finely chopped, 8 shallots or 1/2 chopped onion and small pack of almond flakes. Mix well with hands (clean of course) to combine.

As a variation to this recipe, you can add a small tin of flavoured sandwich tuna (eg; tomato and onion tuna) just before serving to add a different taste to this salad.

My 9 year old loves this recipe and has it occassionally in her lunchbox.

Keep in an airtight container for 3-4 days.

Enjoy!!