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Ingredients
- 2 Lebanese cucumbers
- 1 carrot
- Large handful bean sprouts
- Handful baby spinach leaves
- 1 red capsicum, finely sliced
- 2 spring onions, chopped
- 1/2 red chilli (optional)
- Small bunch coriander or Thai basil
- Bunch mint leaves, chopped
- 120g grilled tempeh
- 1 tsp ground flax seed (linseed)
- Dressing
- Juice from 2 limes
- 1 clove garlic, chopped
- 1 tsp fresh ginger, grated
- 2 tsp wheat-free tamari soy sauce
- Few drops stevia
- 2 tsp tahini
Method
Use a peeler or mandolin to slice vegetables into long noodle-like strips. Combine all the ingredients except flax seed in a large mixing bowl. Combine the dressing ingredients and pour over salad just before eating. Sprinkle with flax seed and serve.
Nutrition per serve: protein, 11.2 grams; total fat, 7.4 grams (saturated, 1.0 grams); carbs, 10.1 grams; fibre, 5.3 grams; calcium, 270 milligrams; 672 kilojoules. Gluten-free, low GI, protein-rich, vegetarian, dairy-free.
