Detox Diet Diabetes Friendly Free Recipes Gluten Free Keto Diet Low Carb Low Fat Low Salt Recipes Salads & Dressings Vegetarian
INGREDIENTS
Dressing
- ¼ cup peanut butter (preferably smooth)
- 1 tbsp sesame oil
- 1 tbsp canola oil (or vegetable, grapeseed or peanut oil)
- 2 tbsp soy sauce
- 2 tbsp chilli sauce
- 2 tbsp lime juice
- 2 to 4 tbsp water
- 1 garlic clove, minced
Salad
- 350 g noodles – For Gluten free or Keto option – replace with Konjac flour (Slim Noodles)
- 1 cup carrot, julienned (1 large or 2 small carrots)
- 2 cups beansprouts
- 1½ cups green beans, halved
- 1 cup red bell pepper/capsicum, finely sliced (1 large)
- 2 scallion / shallot stems, finely sliced
- 1 tbsp white sesame seeds (preferably toasted)
INSTRUCTIONS
- Combine all the dressing ingredients and half the water. It will be very thick because of the peanut butter – keep stirring to combine well. Use more water to adjust the consistency to the consistency of honey. If it’s too thick, it will be hard to toss through the salad.
- Rinse the green beans, shake off excess water (but do not dry), wrap in cling wrap and microwave for 1 minute. The beans should be cooked but still crisp – soggy limp beans are not pleasant. Unwrap immediately otherwise it will keep cooking. Be careful when you are unwrapping it, it will be hot. (Alternatively you just blanch or steam the beans).
- Combine the salad ingredients.
- Toss through dressing. Garnish with extra sesame seeds.