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.

Ingredients

½ red capsicum cut into strips

½ large carrot, cut into strips

2 heads bok choy, washed, trimmed and chopped

100 grams buckwheat noodles

1 tbsp fresh mint, chopped

2 tbsp fresh coriander, chopped

2 tsp lemongrass, finely chopped

2 cups beansprouts

Dressing:

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

Method

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

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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