Crunchy Asian noodle salad

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

Photographer: John Paul Urizar

First published: Mar 2022

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

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 176cal

Kilojoules 734kJ

Protein 5.3g

Total fat 6.3g

–Saturated fat 1.3g

Carbohydrates 20.7g

–Sugars 9.6g

Dietary fibre 6.6g

Sodium 389mg

Calcium 79mg

Iron 2.4mg

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.