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White Radish Crunch Salad





400 grams white radish (Daikon) very finely julienned or spiralised
100 grams finely shredded wombok (Chinese cabbage)
50 grams Chang’s gluten free noodles®
1 teaspoon finely grated ginger
1/4 sheet nori crushed
Optional katsuobushi
1 teaspoon soy sauce
1 teaspoon rice vinegar
1 teaspoon maple syrup
1 tablespoon orange juice
1 tablespoon sesame oil
1 teaspoon sesame seeds

White Radish Crunch Salad Directions

Mix radish, ginger and wombok cabbage thoroughly with mixed dressing

Top with crunchy noodles and crushed nori

Optional katsuobushi flakes to decorate (fish)

Place all ingredients (dressing) into a glass container and give a good shake to combine all ingredients

Nutrition facts

Per Serving

Fibers (g): 3g

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