Asian Kazoodle Salad
SALLY OBERMEDER
Eating the rainbow is easy with this colorful salad!
Ingredients
- 2 large zucchini (courgettes), spiralized
- 1 large carrot, spiralized
- 150 g (5½ oz/2 cups) red cabbage, shredded
- 50 g (1¾ oz/2 cups) kale ribbons, massaged
- 1 red capsicum (pepper), thinly sliced
- 1 yellow capsicum (pepper), thinly sliced
- 3 tablespoons chia seeds(black and white)
Dressing
- 2 tsp fish sauce
- 2 tbsp soy sauce
- 80 ml (2½ fl oz/1/3 cup) lime juice
- 1 tbsp rice malt syrup
- 2 tsp sesame seeds
Method
- Put all the salad ingredients into a large bowl.
- Make the dressing by combining all the ingredients in a small jar and shaking well.
- Pour the dressing over the salad, and toss to ensure the salad is well coated. Serve immediately and enjoy.
How do you massage kale?
Simply take the leaves once they’ve been chopped or sliced and use your hands to rub the kale (as if you’re massaging it) until it begins to soften. You can use a little olive oil or coconut oil if you like. This process basically makes the kale easier to eat as it breaks down the toughness of the leaf and also removes some of the bitterness.
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Television presenter, radio host, best-selling author, entrepreneur...it’s an exhaustive list, but it’s why Sally Obermeder has become one of Australia’s most loved and admired personalities.
Personally, everything changed for Sally in 2011. Just days before she was due to give birth to her first child, Sally was diagnosed with a rare and aggressive stage 3 breast cancer. She spent the next 12 months undergoing intensive chemotherapy and radiation; and in 2012 she underwent a double mastectomy and reconstruction surgeries. Very happily, Sally is now 5+ years free of cancer. This was her ah-ha moment that changed the way she lived her life. Now a bestselling author!