This salad is a fresh and zesty accompaniment to grilled fish on the barbecue. It has almost no fat, heaps of fibre and we've kept the salt down by being frugal with the fish sauce - a little goes a long way! If you haven't got a turnip, it still turns out fine.

Ingredients

2 cups finely shredded Chinese cabbage
2 Lebanese cucumbers, cut into matchsticks
1 small turnip, peeled and cut into matchsticks
1 carrot, peeled and cut into matchsticks
1 bunch mint leaves, picked
1 bunch chives, cut into 2 cm lengths
1 small red chilli, finely sliced
1 tablespoon chopped peanuts

Dressing:
1/4 cup white vinegar
2 tablespoons sugar
2 teaspoon fish sauce

Methods/steps

1. Place all the ingredients, except the peanuts, into a large mixing bowl.

2. To make the dressing, whisk together all ingredients until the sugar dissolves.

3. Just before serving, pour on the dressing and toss well.

4. Serve sprinkled with chopped peanuts.

Additional Tips

Preparation time: 20 mins Cooking time: 0 mins

Nutrition per serve:
One serve of salad contains 220 kilojoules (50 calories), 1g fat (including 0g saturated fat), 8g carbohydrate (including 7g sugars), 3g fibre and 152mg sodium. Read our nutrition rating system.

This recipe is from Zest: the Nutrition for Life Cookbook by Catherine Saxelby and Jennene Plummer. If you want to cook healthy recipes, try the many easy recipes in this book. Available online from our website, click here to order.