A colourful, crunchy vegetable salad tossed in a tastebud-tingling, Asian-style dressing, this dish gives a great vitamin boost. Soy sauce is high in salt, so no extra seasoning is needed for the dressing.
3 portions vegetables
*Rice absorbs roughly three times its weight in water when you cook it, so you'll need to cook about ½ cup (100 g) long-grain rice to give you 2 cups (300 g) cooked rice. Keep it chilled until ready to add to the salad.
*To save time, you could use a bag of fresh stir-fry vegetables.