INGREDIENTS

¼ small Chinese cabbage, shredded
1 large carrot, coarsely grated
½ red capsicum seeded, thinly sliced
½ cup coriander or, parsley leaves, torn
½ cup fresh mint leaves, torn
100g packet fried crunchy noodles

SAUCE

1 tbsp soy sauce
1 tbsp lemon juice
1 tbsp olive oil
1 tbsp water
Lemon wedges

WHY WE LOVE THIS

FEAST students LOVE the Crunchy Noodle Salad! Not only is it easy to make, the rainbow colours pop off the plate as it’s full of different veggies. Schools with gardens used their own mint, parsley or coriander. Kids enjoy the chopping, mixing and of course the tasting!

Crunchy Noodle Salad

Serves 5

STEPS

1. Chop all cabbage and capsicum into thin slices and place into a large bowl.
2. Grate carrot and combine with vegetables.
3. Tear herbs from stems and add them into the large bowl.
4. To make the dressing, in a small bowl, beat together all soy sauce, lemon juice, olive oil and water with a fork.
5. Pour dressing over salad and using the tongs toss well to coat salad ingredients.
6. Just before serving, top with crunchy noodles.
7. For added protein add cooked chicken to salad or substitute crunchy noodles for cooked rice noodles.

Crunchy Noodle Salad

Serves 5

INGREDIENTS

¼ small Chinese cabbage, shredded
1 large carrot, coarsely grated
½ red capsicum seeded, thinly sliced
½ cup coriander or, parsley leaves, torn
½ cup fresh mint leaves, torn
100g packet fried crunchy noodles

SAUCE

1 tbsp soy sauce
1 tbsp lemon juice
1 tbsp olive oil
1 tbsp water
Lemon wedges

WHY WE LOVE THIS

STEPS

1. Chop all cabbage and capsicum into thin slices and place into a large bowl.
2. Grate carrot and combine with vegetables.
3. Tear herbs from stems and add them into the large bowl.
4. To make the dressing, in a small bowl, beat together all soy sauce, lemon juice, olive oil and water with a fork.
5. Pour dressing over salad and using the tongs toss well to coat salad ingredients.
6. Just before serving, top with crunchy noodles.
7. For added protein add cooked chicken to salad or substitute crunchy noodles for cooked rice noodles.

FEAST is a curriculum aligned education program, inspiring kids to eat healthy food, waste less and be change-makers in their local communities. Like any good FEAST, it’s designed to be fun, engaging and filled with good food!

The program teaches year 5 and 6 students about food waste, sustainability and nutrition using hands-on

cooking and inquiry based learning. It offers professional learning for teachers through an on-site training day at OzHarvest, or with the online training module that is quick and easy to complete.

Following a successful pilot, FEAST has been running in various schools across NSW and will be available nationally from January 2020.

OUR FEAST IMPACT

103

classes

42

schools

3K

students

102

teachers trained

Before FEAST came to our school I never really cared about where food went when I threw it out… and now I do.

Ifra, Student, Lakemba Public School

The program teaches year 5 and 6 students about food waste, sustainability and nutrition using hands-on cooking and inquiry based learning. It offers professional learning for teachers through an on-site training day at OzHarvest, or with the online training module that is quick and easy to complete.

Following a successful pilot, FEAST has been running in various schools across NSW and will be available nationally from January 2020.