Asian Style Vegetable Salad
75 g fine beans, steamed & halved lengthwise
50g mange tout, blanched in boiling water for 2 minutes & refreshed
small yellow pepper (about 80g), slivered
60g baby corn, steamed and quartered lengthwise
1 head chicory (about 125g), sliced finely
4 ribs celery (about 160g), cut into julienne
5g fresh mint
5g fresh parsley
Combine all ingredients. Make up a dressing of:
juice 1/2 lime
2 cloves garlic, crushed
1-2 bird's eye chillis , chopped finely
1 teaspoon sugar
1 tablespoon soy sauce
3 tablespoons oyster sauce
Pour over vegetables and mix gently but thoroughly. Line a serving plate with
1 bag mixed leaves (120g)
Mound the salad on the leaves and serve.
Nutrition Data
Calories (kcal) 216.7
Carbohydrate (g) 34.7
Protein (g) 14.1
Fat (g) 2.7
Fibre (g) 11.6
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