Spring Roll Salad with Peanut Dressing
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| Serves | Prep. Time |
|---|---|
| 5 |
Ingredients
- 500g chicken mince
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 100g dried vermicelli noodles
- 1 ½ cups shredded cabbage
- 1 ½ cups bean sprouts
- 2 carrots, grated
- 2 cucumbers, sliced
- 1 red capsicum, finely sliced
- ½ red onion, finely sliced
Optional:
- 1 long red chilli, sliced and seeds removed (to garnish)
- Fresh herbs – handful mint/coriander
Dressing Ingredients:
- ½ lime, juiced
- ½ tsp garlic, crushed
- 2 tbsp soy sauce
- 1 tbsp sweet chilli sauce
- 1 tbsp rice wine vinegar
- 1-2 tsp Natvia sweetener (to taste)
- 1 tbsp peanut butter
Method
- Heat a frypan over medium to high heat. Heat the sesame oil, add in the chicken mince and cook stirring and breaking up the mince.
- Add soy sauce and continue to cook until mince has cooked through, set aside.
- Prepare noodles according to packet and set aside.
- Mix the dressing ingredients together.
- Grate carrots, slice cucumber, finely slice capsicum and finely slice red onion.
- In a bowl, start assembling your salad ingredients.
- Add the chicken and noodles.
- Garnish with your chilli and fresh herbs and pour over your dressing.
| Calories | Protein | Carbohydrates | Fat | Sugar |
|---|---|---|---|---|
| 284cal | 25g | 29g | 10g |
