Fragrant & Zingy Asian Salad (V)

This little salad is full of ZING!

You can substitute the ingredients for your own preferred ones, but this is my favourite combo.

It's the dressing that really brings the party to the table.

You can swap peanuts for cashew nuts if you like.

Serve along side grilled meats or fish......delicious!

283 calories / 36g Carbs / 12g Fat / 18g Protein

Frangrant & Zingy Asian Salad

Ingredients

• 1/2 cup grated carrot

• 1 2 inch chunk of cucumber chopped

• 3 or 4 radishes sliced

• 1 cup beansprouts

• 50g mange tout or sugar snap peas

• 1 or 2 red birds eye chillies

• 1 inch ginger grated

• 1 inch lemongrass sliced finely

• 1 lime - grate zest and squeeze half for juice

• half a handful of peanuts (unsalted) chopped roughly

• 1 tsp sesame oil

• 1 tbs soy sauce

• 10g palm sugar (or soft brown sugar) to taste

• 50g chopped fresh coriander

Method

• Chop and slice all the salad vegetables and mix together with the bean sprouts

• Make your dressing by combining in a small bowl : Oil, soy sauce, sugar, & lime juice

• Taste dressing and adjust if more sugar is required.

• Add the chopped peanuts, coriander, sliced chillies, lime zest and lemon grass to the salad bowl

• Drizzle the dressing just before serving and mix well.

  
  

  This doesn't keep for long so make just before required.