Malay Salad

Difficulty | Serves 2 as a side dish | Book - Cooking for 1 or 2 people

Malay Salad
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Dressing
2 tablespoons 100% fat-free French dressing
2 teaspoons smooth peanut butter
½ teaspoon sesame oil
¾ teaspoon soy sauce 43% salt-reduced
¾ teaspoon brown sugar
¼ teaspoon crushed ginger (in jar)

Salad
¾ cup lettuce sliced
¾ cup red cabbage thinly sliced
2 tablespoons shallots thinly sliced
¾ cup bean sprouts
⅓ cup red capsicum cut into strips
2 teaspoons toasted sesame seeds (optional)

Per serve
FatTotal5.5g
Saturated0.8g
Fibre2.6g
Protein3.6g
CarbsTotal4.7g
Sugar4.0g
Sodium367mg
Kilojoules348 (cals 83)
GI RatingToo low in carbs to score a GI rating

Method

  1. Dressing: Place all ingredients into a small bowl. Using a whisk blend peanut butter with mixture until well combined.
  2. Salad: Place all salad ingredients except sesame seeds into serving bowl. Using your hands fold ingredients until evenly mixed together.
  3. Pour dressing over salad and combine. Sprinkle sesame seeds on top (optional).

NOTE: Fat count without sesame seeds is 3.9g

Variation: Replace red cabbage with wombok (Chinese cabbage).

Not suitable to be frozen.

Dietitian's tip

Annette has created a low carbohydrate, low fat, low sodium healthy salad. Asian salads are often high in sodium making them unsuitable for those with high blood pressure and heart conditions. This is a great alternative.

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