Asian greens and barbecued pork are combined in this colourful salad main.
Ingredients
- 120g mixed baby Asian salad leaves
- 1 large Lebanese cucumber, peeled, halved, deseeded, thinly sliced
- 1 large carrot, peeled, shredded
- 4 green onions, thinly sliced
- 2 tablespoons hoisin sauce
- 2 tablespoons salt-reduced soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 500g barbecued pork (see note), thinly sliced
Method
- Step 1Combine salad leaves, cucumber, carrot and green onions in a large bowl.
- Step 2Whisk hoisin sauce, soy sauce, vinegar and oil in a small bowl until well combined.
- Step 3Arrange salad in serving bowls. Top with pork. Drizzle over dressing and serve.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1110 kj
Energy
8g
Fat Total
2g
Saturated Fat
3g
Fibre
40g
Protein
165mg
Cholesterol
625.21mg
Sodium
6g
Carbs (sugar)
7g
Carbs (total)
All nutrition values are per serve
Notes
You could replace the barbecued pork with chargrilled chicken breast fillet, cooked prawns or barbecued calamari. Chinese barbecued pork (also known as char siew) is a long strip of boneless pork that’s marinated then roasted over an open flame. This gives it a dark red, almost charred exterior.
- Author: Jenny Fanshaw
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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