Fish & crunchy asian salad

Time:

10 minutes to prepare & 5 minutes cooking

Serves in this recipe:

4 Servings

Serves of fruit and vegetables: 14

Ingredients

Salad
3 cups Chinese cabbage, sliced
1 Lebanese cucumber, sliced
1 bunch English spinach leaves
12 snow peas, ends and strings removed
4 radishes, sliced
3 spring onions, sliced
1 cup bean shoots
1 chilli, seeded and sliced
250g cooked egg noodles, chilled

Asian-style dressing
4 tablespoons lime or lemon juice
2 tablespoons olive oil
1 teaspoon sesame oil
1 tablespoon reduced-salt soy sauce
½ teaspoon brown sugar
1 tablespoon fresh ginger, peeled and finely diced
1 small clove garlic, chopped
1 fresh chilli, seeded and finely diced
½ cup parsley, mint or coriander, chopped

Cooking Instructions

Brush fish with oil and grill or pan-fry. Mix salad ingredients in a serving bowl. Combine dressing ingredients in a glass jar with lid. Shake to combine and toss with salad. Serve immediately with fish.

Serves 4

Nutritional Information

Queensland Health acknowledges the development of the Healthy Food Fast cookbook by the Department of Health Western Australia.

www.gofor2and5.com.au