Crunchy Asian Salad
This delicious Crunchy Asian Salad is tossed in an invigorating lime and ginger dressing.
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Ingredients
- 150 g daikon
- 100 g carrot
- 100 g cucumber
- 175 g cooked quinoa
- 1 handful rocket leaves
- 12 mint leaves
- 1 red chilli
- 1 handful peanuts
LIME & GINGER DRESSING
- 4 Tbsp lime juice
- 2 Tbsp extra-virgin olive oil
- 3 tsp sesame oil
- 3 tsp tamari
- 1 Tbsp freshly grated ginger
- 1 grated garlic clove
- 1 tsp cider vinegar
- 4-5 tsp brown sugar
Instructions
- Peel daikon and carrots.150 g daikon, 100 g carrot
- Cut daikon into thin slices and cut each slice in quarters.
- Using a vegetable peeler, cut the carrots and cucumber lengthwise into long thin slices.100 g cucumber
- Mix together cooked quinoa, sliced carrots, sliced cucumber and quartered daikon with the rocket leaves. Place on a serving dish. Top with mint leaves, finely sliced chilli and crushed peanuts.175 g cooked quinoa, 1 handful rocket leaves, 12 mint leaves, 1 red chilli, 1 handful peanuts
- Prepare the dressing by mixing together lime juice, extra-virgin olive oil, sesame oil, tamari, freshly grated ginger, grated garlic clove, cider vinegar. Adjust the sweetness by adding brown sugar.4 Tbsp lime juice, 2 Tbsp extra-virgin olive oil, 3 tsp sesame oil, 3 tsp tamari, 1 Tbsp freshly grated ginger, 1 grated garlic clove, 1 tsp cider vinegar, 4-5 tsp brown sugar
- Serve this crunchy Asian salad with the Lime & Ginger dressing on the side.
Nutrition
Serving: 1servingCalories: 196kcalCarbohydrates: 22gProtein: 4gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 289mgPotassium: 392mgFiber: 3gSugar: 8gVitamin A: 4558IUVitamin C: 33mgCalcium: 55mgIron: 1mg