Ingredients
-
for salad
-
100g (sliced) carrots
-
100g (sliced) red cabbage
-
100g (sliced) cabbage
-
50g (sliced) spring onions
-
100g raisins
-
50g coriander
-
for dressing
-
1/4 cup soy sauce
-
2 tbsp
-
2 tbsp sugar
-
2 tbsp rice vinegar
-
2 tbsp (toasted) sesame seeds
-
sesame oil
-
salt
-
pepper
Directions
Thinly sliced cabbage, carrot and raisins with a vinaigrette dressing – packed with vitamins, minerals and dietary fibre.
Ingredients
Adjust Servings:
for salad |
|
| 100g (sliced) carrots | |
| 100g (sliced) red cabbage | |
| 100g (sliced) cabbage | |
| 50g (sliced) spring onions | |
| 100g raisins | |
| 50g coriander | |
for dressing |
|
| 1/4 cup soy sauce | |
| 2 tbsp | |
| 2 tbsp sugar | |
| 2 tbsp rice vinegar | |
| 2 tbsp (toasted) sesame seeds | |
| sesame oil | |
| salt | |
| pepper | |
Steps
|
1
|
Slice the vegetables and mix them in a bowl. |
|
2
|
Place the sliced vegetables on a try and into the microwave oven. Touch MICRO POWER, select HIGH and touch the SET key. Select cooking time of 2 minutes. Touch START. |
|
3
|
Whisk the dressing ingredients until you get a smooth mixture. |
|
4
|
Toss with the cooked vegetables and raisins. Leave the salad in the fridge for about 2 hours before serving. Garnish with coriander. |
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