Pretty and nutritious Vegan side, Asian-style...
Ingreds
4 oz cooked noodles, brown if you can get them (opt)
4 cups thinly sliced cabbage
1.5 cups shaved carrot
1 cup cucumber
1/2 cup sliced green onions
handful quick cook veg like tendersteam broccoli, fine green beans or mange tout dropped ito boiling water 3 mins & submerged in ice water (one or all) (opt)
bean sprouts (pour boiling water over to soften, drain quickly) (opt)
radishes sliced thinly (opt)
radishes sliced thinly (opt)
Dressing
1/4 cup peanut butter
1/4 cup water
1//2 tsp grated ginger
1/2 tsp grated garlic
tbsp red wine vinegar
tbsp soy sauce
tbsp toasted sesame oil
3 tbsp lime juice
tsp lime zest
Note: this dressing is so lovely you might want to double the ingredients and keep the leftovers in the fridge
Note: this dressing is so lovely you might want to double the ingredients and keep the leftovers in the fridge
Garnish
coarsely chopped salted peanuts
parsley, cilantro or chives
Method:
- Mix noodles & veg, distributing ingredients evenly
- Whisk dressing ingred together; pour over noodle-veg mix
Tip:
The Twitter feed @Cooking Light has been producing lots of appealing low-fat recipes of late, many of them aimed at the young, busy working person. Whatever your age or occupation, the feed is well worth keeping an eye on.
Non-meat dishes on NavBar: Recipes II/Vegan...
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