This salad is super easy to make. Crunchy, delectable and punchy!
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Pak Choy Salad with Coriander Lime Dressing
4
Serves0
Serves of fruit (per serve)0
Serves of vegetables (per serve)Ingredients
- SALAD
- 2 bunches pak choy
- 1 red or green apple
- 1 medium size cucumber
- 20g snow pea sprouts (optional and if available)
- ½ cup coriander leaves
- 2 spring onions
- 1 tablespoon crushed peanuts (or any nuts you have on hand)
- 1 long red chilli (split between salad and dressing)
- DRESSING
- 2 tablespoons fish sauce
- 1 lime, juiced
- 1 tablespoon palm sugar
- 1 tablespoon warm water
- 1 tablespoon coriander stems, finely chopped
Method
- To make the dressing: Wash coriander stems, then finely chop. Finely dice a quarter of the chilli. In a small mixing bowl, combine the chilli with all the dressing ingredients.
- To make the salad: Give pak choy a good rinse under water to remove any dirt sitting in between the leaves, then cut in half where the leaves and stalk meet.
- Thinly slice pak choy stem. Then roll up pak choy leaves tightly and slice into fine ribbon strips.
- Roughly chop coriander leaves. Cut spring onion into thin rounds.
- Cut cucumber into thin matchsticks. Then cut apple into thin matchsticks.
- Wash snow pea shoots and roughly chop them so they are a similar length to apple and cucumber matchsticks.
- Thinly slice ¾ of chilli into small rounds.
- To assemble: In a large mixing bowl, add all the salad ingredients. Add salad dressing and toss salad together.
- Tumble salad onto serving plate. Top with crushed peanuts and sliced chilli.
Recipe Notes
Nutrition per serving
489 kJ |
3.2g Fat |
0.5g Sat. Fat |
11.1g Carbs |
10.3g Sugars |
7g Fibre |
6.9g Protein |
856mg Salt |
166 per 100 g |
1.1g per 100 g |
0.2g per 100 g |
3.8g per 100 g |
3.5g per 100 g |
2.4g per 100 g |
2.3g per 100 g |
290mg per 100 g |
Acknowledgements
Recipe originally published by Nutrition Australia, Try for 5 and created by the Devil Wears Salad.