Calories Per Serve: 124
Time To Prepare: 10 minutes
Serves: 2
Ingredients:
- 2 telegraph cucumbers or continental cucumbers or 1 cup kelp noodles
- 1 small carrot
- Large handful bean sprouts
- Handful baby spinach leaves
- 1 red capsicum, finely sliced
- 2 spring onions, chopped
- 1/2 red chili (optional)
- 2 bunches coriander chopped
Dressing:
- Juice from 1 lime
- 1 teaspoon fresh grated fresh ginger
- 2 teaspoons shoyu or braggs liquid aminos
- 2 teaspoons raw honey
- 2 tablespoons tahini or raw almond butter
- A little chilli if you want some heat.
Directions:
- Use a vegetable peeler or mandolin to slice all the vegetables into long noodle like strips. Combine all the ingredients then place into a large serving bowl.
- Blend or mix together the dressing and pour over the salad just before eating
Recipe adapted from Teresa Cutter The Healthy Chef
Nutritional Information Per Serve:
Protein: 5.1 g
Calories: 124
Kilojoules: 518