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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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This vibrant seafood salad brings together tender squid, crisp cabbage, cucumber, radishes and carrot with fresh mint and coriander, all tossed in a zesty sesame-lime dressing.
1 Drizzle the olive oil over the squid rings and sprinkle with freshly ground black pepper.
2 Heat a griddle pan over a medium heat and cook the squid for 4 min or until the rings turn white. Take the squid off the heat and squeeze over the lemon juice.
3 Put the cabbage, cucumber, onion, chilli, radishes, carrot, mint and coriander in a large bowl.
4 Combine the fish sauce, sesame oil, brown sugar and lime juice together in a small bowl, then pour over the salad. Add the squid to the salad and toss gently. Divide the salad between 2 plates and serve, or alternatively, serve as a side salad.
Calories 328 cal
Kilojoules 1372 kJ
Total fat 15 g
Saturated fat 2.3 g
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