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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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With buckwheat adding to the vegetable fibre count, this spicy recipe provides 4½ of your 5-a-day vege serves.
1 Cook buckwheat following packet instructions. Set aside and keep warm.
2 In a bowl, combine lemon juice, soy sauce, mirin, sesame oil and chilli flakes and set aside.
3 Spray a frying pan with oil and set over a high heat. Add prawns to pan and cook, stirring, for 3-4 minutes, until cooked. Remove from pan and, when cool enough to handle, chop roughly. In a bowl, place prawns and add half of the dressing. Gently toss.
4 In another bowl, combine cabbage, carrots and lettuce. Add remaining dressing and toss. Divide salad between 2 bowls. Add buckwheat, edamame beans, avocado and dressed prawns. Top with chilli flakes and lemon wedges.
Make it gluten free: Check soy sauce and mirin, if using, are gluten free.
Make it vegan: Use chopped tempeh instead of prawns. Check mirin is vegan.
Make it low FODMAP: Swap buckwheat for brown rice, limit red cabbage to ¾ cup per serve, and reduce avocado to 30g per serve (about ¼ avocado total).
Find mirin in the supermarket international aisle, or substitute with ½ teaspoon sugar.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Calories 568 cal
Kilojoules 2380 kJ
Total fat 24 g
Saturated fat 3 g
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Every recipe meets strict nutrition standards aligned with the Australian and New Zealand Dietary Guidelines.
