Crunchy Asian Slaw

Perfect for summer! This is an excellent vegetarian lunchbox salad bursting with fresh flavours that get better the longer it stands. If you are missing the protein, add some cooked shredded lean chicken for a complete and filling meal. Macros provided for both versions below.

Serves 2 

Calories per serving = 118Cal (without chicken)

Macros per serving (without chicken)

  • Fats 6g
     of which saturates       0.5g
  • Carbs 15g
     of which sugars           14g
  • Protein 4g


Calories per serving = 292Cal
(with chicken)

Macros per serving (with chicken)

  • Fats 9g
     of which saturates       1.3g
  • Carbs 15g
     of which sugars           14g
  • Protein 41g

Ingredients:

45g carrot, peeled and cut into matchsticks (trimmed weight)
200g thinly sliced red cabbage
½ fresh mango, peeled and diced small
3 spring onions, sliced
1 red chili, seeds removed and finely sliced
small handful coriander, finely chopped
juice of 1 lime
½ TB roasted sesame oil
1 tsp fish sauce
2 cooked, medium skinless and deboned chicken breasts (optional)

 

Method:

Combine the carrot, red cabbage, mango, spring onions, chili and coriander in a large bowl. Drizzle over lime juice and roasted sesame oil and one teaspoon fish sauce and toss well to combine to ensure the salad is evenly coated in the lovely dressing. If you feel it needs more saltiness, add a little more fish sauce and mix well.

Enjoy as is (or add cooked chicken that has been shredded and mixed in). Divide between two bowls and enjoy!

 

Allergens
Sesame
Fish

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