Crunchy Salad
Use your leftover veggies to make a colourful salad that you can use the next day for lunch. This colourful Crunchy Salad can be dressed just before serving to keep your salad nice and crunchy.
Servings 4
Calories 73kcal
Cost $4
Ingredients
- ⅛ red cabbage
- ¼ cabbage Wombok or white cabbage
- 1 cup beans
- ½ cup tin corn
- 2 mushrooms button
- 1 red capsicum smallish
- 1 cup baby spinach
- 1 tab sesame seeds
- lettuce leaves
Instructions
- Half your beans and remove the tails and pop into the microwave to blanch for 90 seconds. Immerse into cold water to stop the cooking process.
- Drain the corn.
- Chop up all the remaining salad veggies however you like. Shred the cabbage, slice the mushrooms and lettuce leaves and cut the capsicum in long strips if you like.
- Pop all the veggies into a bowl and toss.
- Sprinkle with sesame seeds and drizzle with Thai Sesame Dressing.
- If using the salad for lunch keep the dressing aside unt5il ready to eat the next day. Keeps your salad nice and crispy.
Nutrition
Calories: 73kcal | Carbohydrates: 14g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 27mg | Potassium: 387mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2039IU | Vitamin C: 81mg | Calcium: 68mg | Iron: 1mg