Free Healthy Recipe - Sesame, Noodle and Sprout Salad

Dairy free, Low fat, Low GI

This is a lovely salad to serve with a barbeque of fish or chicken, or on its own for lunch. I have also packed into small noodle boxes and served them as party food.

½ red capsicum cut into strips
½ large carrot, cut into strips
2 heads bok choy, washed, trimmed and chopped
1 tbsp fresh mint, chopped
2 tbsp fresh coriander, chopped
2 tsp lemongrass, finely chopped
2 cups beansprouts

2 tbsp tahini
3 tbsp sesame oil
3 tbsp rice vinegar
2 tbsp water
1 tbsp fish sauce
1 tsp red chilli, seeded and finely chopped

To make the dressing, shake the tahini and sesame oil in a jar until thoroughly combined. Add the remaining ingredients and shake vigorously until well combined. The dressing can be refrigerated until ready to use.

In a bamboo steamer, steam the capsicum and carrot for about three minutes each and the bok choy for about two minutes - take care not to overcook them.
When steamed, rinse the vegetables in cold water and drain thoroughly. Boil the noodles until soft and tender (about 4 minutes) then drain and rinse in cold water. Mix the steamed vegetables with the noodles, herbs and beansprouts.
Pour the dressing over the salad and serve.

Makes 6 servings

Scale recipe to serves

Prep Time: 10 mins
Cooking Time: 10 mins
Ready in: 25 mins

Suitable for:
Dinner, Lunch, Side Dish
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Nutritional Information - Per Serve
Kj 874 kj
Calories 209 kcal
Fat 13.7 g
Saturated Fat 1.8 g
Total Carbohydrate 16.6 g
Total Protein 5.7 g
Fibre 2.8 g

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