This wholesome and filling soup keeps really well in the fridge for a few days or frozen for up to 2 months. https://t.co/66ADXftIn2
Vietnamese salad
- Ready In: 20 minutes
- Prep Time: 20 minutes
- Cooking Time: 0 minutes
- Serves: 6-8
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 in the dressing - 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
- 1-2 tablespoons chopped peanuts
- DRESSING:
- 1/4 cup white vinegar
- 2 tablespoons sugar
- 2 teaspoon fish sauce
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.
Directions
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 over the dressing and toss well.
4. Serve sprinkled with chopped peanuts.
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Catherine Saxelby
Hi. I’m an accredited nutritionist, blogger and award-winning author. I can help you make sense of all those crazy fad diets and weird super foods.
My aim is to help busy women eat nutrient-dense foods so they maintain a healthy weight while having heaps of energy :) And stay productive.
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