4 servings
Prep: 20 mins
These noodle bowls are healthy and fresh. If you don’t have a veggie noodle slicer, use a potato peeler to cut the cucumber into ribbons – it works just as well.
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Ingredients (13)
bowls | |
2 | cucumber |
3 | canned tuna chunks — drained |
4 | spring onion — chopped |
½ | red cabbage — shredded |
4 | carrots — peeled and cut into matchsticks |
DRESSING
60 ml | fresh chillies — 573 |
30 ml | vinegar — balsamic |
10 ml | honey |
1 | garlic clove — grated |
handful of fresh coriander or basil, shredded | |
30 ml | sesame seeds — toasted |
salt — just a pinch |
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