Crunchy Asian noodle salad

Author: Chrissy Freer - B App Sc Nut, Grad Cert Human Nut

Photographer: John Paul Urizar

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This fibre-boosting salad is a vegetarian, high-protein side that is a must for your next barbeque or sharing table.

Serves: 6(as a side)

Time to make: 20 mins

Hands-on time: 20 mins

Ingredients

More weights & measures

2 tablespoons lime juice
1½ tablespoon reduced-salt soy sauce
2 teaspoons sesame oil
2 teaspoons brown sugarlight brown cane sugarX
2 large carrots, spiralised into ‘spaghetti’
¼ small white cabbage, shredded
200g snow peas, thinly sliced
1 medium red capsicum, thinly sliced
4 spring onions, thinly sliced
1 cup loosely packed fresh herbs (mint and coriandercilantroX)
100g packet fried noodles

Instructions

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1 Place lime juice, soy sauce, sesame oil and sugar in a small bowl, stirring until sugar dissolves.

2 Place carrot, cabbage, snow peas, capsicum, spring onions, fresh herbs and noodles in a large bowl, mixing to combine. Pour over dressing, tossing to combine. Serve immediately.

HFG tip

To make carrot ‘spaghetti’ without a spiraliser, use a vegetable peeler to peel carrots into ribbons, then thinly slice.

Nutrition Info (per serve)

Calories 176 cal

Kilojoules 734 kJ

Protein 5.3 g

Total fat 6.3 g

Saturated fat 1.3 g

Carbohydrates 20.7 g

Sugar 9.6 g

Dietary fibre 6.6 g

Sodium 389 mg

Calcium 79 mg

Iron 2.4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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