Thai Style Salad
200g bean sprouts, blanched
1 carrot, julienned (about 40g)
2 ribs celery, julienned (about 120g)
1/2 daikon, julienned (about 60g)
small orange pepper, julienned (about 40g)
1 hot green chilli, julienned
100g sugar snaps, halved lengthwise & blanched
4 spring onion, sliced (about 60g)
1/2 pack (75g) Cauldron Marinated Tofu pieces (or similar)
small handful mint leaves
small handful basil leaves
Toss all ingredients together.
Make a dressing of:
juice of one lime
1 teaspoon sugar
2-3 crushed garlic
1 tablespoon fish sauce
3 tablespoons Thai oyster sauce
piece of lemon grass, very finely slivered (about 1/2 teaspoon)
1-2 kaffir lime leaves, very finely slivered (about 1/2 teaspoon)
Pour over salad and mix thorougly but gently.
Line a serving plate with shredded romaine and pile salad on top.
Calories (kcal) 406.5
Protein (g) 29.6
Carbohydrate (g) 40.6
Fat (g) 14.9
Fibre (g) 10.2
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