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Crunchy Asian noodle salad
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
- 2 tablespoons lime juice
- 1½ tablespoon reduced-salt soy sauce
- 2 teaspoons sesame oil
- 2 teaspoons brown sugar
- 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 coriander)
- 100g packet fried noodles
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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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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