This recipe works nicely with the addition of meat such as pork, chicken or fish.   Alternatively it can be enjoyed simply as is!  With about 3.5 serves of vegetables per serving, it will help boost your vegetable intake too.

I chose to toss through some pork.  I used about 200 grams of thinly sliced pork fillet (100 grams per person) which I sprinkled with a teaspoon of Chinese five spice prior to pan frying.  If using chicken I would finely shred chicken breast of about the same amount.  My choice of fish would be a salmon fillet which I would pan fry and serve on top.  Something for everyone 🙂

(Note that the below recipe and nutritional information is for the salad without meat added)

Serves 2

Ingredients

1 x large carrot, peeled

1 x Lebanese cucumber, unpeeled

75 grams snow peas, topped and tailed, thinly sliced lengthways

1 cup beansprouts (100 grams)

75 grams red capsicum, thinly sliced lengthways

75 grams Enoki mushrooms

2 teaspoons sesame seeds

Dressing:

1 tablespoon rice wine vinegar

2 teaspoons light olive oil

2 teaspoons sesame oil

2 teaspoons lime juice

2 teaspoons honey

1 teaspoon sweet chilli sauce

Steps

• Use peeler to cut carrot and cucumber into ribbons
• Add carrots, cucumber, snow peas, beansprouts, red capsicum and mushrooms to bowl
• Mix dressing ingredients
• Add dressing to salad ingredients and toss to combine
• Sprinkle with sesame seeds and serve

Per serve

781 kj, protein 5.5 g, total fat 11.2 g, sat fat 1.6 g, carbs 13.5 g (sugars 12 g)