This healthful, revitalising Asian salad recipe comes exclusively from Como Shabhala Executive Chef Amanda Gale. Amanda Trained with Neil Perry at a number of his restaurants, including Rockpool and she now overseas Como Shambhala cusine for all 8 properties globally. Amanda is passionate about nutrition, wellness and eating for vitality.

Young Coconut Noodle & Shredded Vegetable Salad with Spiced Cashews

Salad Ingredients (1 Portion):

1 1/4 cup Red Cabbage julienne

1/4 cup White Cabbage

1/4 cup Young Coconut julienne

1/4 cup Carrot julienne

1/4 cup Red Pepper julienne

1/4 cup Cucumber

1 tbsp Red Onion slices

1 tbsp picked Mint

1 tbsp Coriander

1 tbsp Cashew Nuts dehydrated & toasted with Cayenne Spice

1 tbsp Almond Chili Dressing


Almond Chili Dressing (18 Portions):

3 cups Almonds, soaked in warm water for 1 hour

2 tbsp Ginger

4 cloves Garlic

2 Red Chili

4 tbsp Lemon Juice

4 tbsp Honey

2 tbsp Tamari Soy

1/2 cup Water

Drain off the Almond, then blend all ingredients together.


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