Asian Salad with Ginger, Soy & Lime Dressing



You will need...
 large bowl

Serves 4

1/2 red onion thinly sliced
Handful mange tout thinly sliced
2 carrots thinly sliced or sliced with a julienne peeler
1/2 red cabbage thinly sliced
1/2 sweetheart cabbage thinly sliced
Large handful beansprouts
Big handful of roasted cashews (optional)
Handful of coriander chopped
1/2 green chilli deseeded
For the dressing
Thumb size piece of ginger grated
Zest & juice of 1 lime
1 tbsp Japanese Rice Vinegar
2 tbsp Mirin Rice Wine
3-4 tbsp soya sauce or tamari
1/2 green chilli deseeded



To make...
  1. Slice the onions as thinly as possible along side the mange tout, carrots & cabbages, toss into your bowl
  2. Toss in the beansprouts,  chill, coriander and nuts (if using)
  3. For the dressing, simply add the ingredients into a small bowl, mix together, check the taste to see if you need more lime or soya sauce, mix again and pour over your salad and mix until fully coated
  4. This salad can be eaten on its own or as perfect side with fish or chicken


Nutritional Info
Per Serving
100 kcal | 0.96g fat | 0.13g saturates | 13.3g carbs | 11.2g sugars | 5.7g fibre  | 5.3g protein | 2.3g salt 

LOW CAL | LOW SAT | FIBRE | PROTEIN | FOLIC ACID | VITAMIN A| CAROTENE | POTASSIUM | CALCIUM | PHOSPHORUS | MAGNESIUM | IRON | ZINC


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