The crisp flavours of this salad are just perfect for the warmer weather ahead.
Ingredients
- 1 Lebanese cucumber
- 1 large carrot, peeled
- 1/2 small (about 300g) Chinese cabbage (wombok) (see note)
- 200g marinated tofu (see note), thinly sliced (we used a teriyaki-flavoured tofu)
- 4 spring onions, finely shredded
- 1/2 cup fresh mint leaves
- 1/2 cup fresh coriander
Dressing
- 2 tablespoons caster sugar
- 1/3 cup (80ml) rice vinegar
- 1 tablespoon light soy sauce
- 1/2 teaspoon sesame oil
- Pinch of ground Szechuan pepper
Method
- Step 1For the dressing, place sugar and vinegar in a small pan over low heat and stir for 1 minute until sugar dissolves. Increase heat to medium and gently simmer for 2-3 minutes until syrupy. Pour into a heatproof bowl, cool for 10 minutes, then stir in soy, sesame and Szechuan pepper.
- Step 2Meanwhile, cut cucumber and carrot into thin matchsticks and place in a bowl. Finely shred cabbage and add to bowl with tofu, spring onion and herbs. Pour over the dressing and toss to combine, then serve.
- Low carb
- Low fat
- Low kilojoule
- Lower gi
- Vegan
- Vegetarian
Nutrition
568 kj
Energy
5g
Fat Total
1g
Saturated Fat
7g
Fibre
9g
Protein
439.61mg
Sodium
11g
Carbs (sugar)
11g
Carbs (total)
All nutrition values are per serve
Notes
Szechuan pepper, marinated tofu and Chinese cabbage (wombok), are available from Asian food shops and selected supermarkets.
Related Video
- Author: Louise Pickford
- Image credit: Ian Wallace
- Publication: Taste.com.au
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