This is an Asian-influenced salad that’s perfect to serve as a side salad at a BBQ or with a fillet of fish.
300 kilojoules (72 Calories), 4 g fat (including less than 1 g saturated fat), 4 g carbohydrate (including 4 g sugars), 8 g fibre and 200 mg sodium
Pick whole leaves off the coriander stems – you should have about 1 cup loosely-packed leaves. Place coriander leaves in a mixing bowl with the salad leaves, sprouts, onion and cucumber (you can add other vegetables depending on what you have available, such as sliced capsicum or celery, or mint leaves). Cover and chill until ready to serve.
To serve, toss the dressing through the salad – just enough to moisten the leaves. Don’t overdo the dressing. Sprinkle with the toasted sesame seeds or toasted chopped nuts.
Add all the ingredients to a small jar and shake well to combine, until all the sugar is dissolved. Drizzle half over the salad and save the rest for later. Dressing will keep for 10 days in the fridge.
Makes 1/2 cup