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.
1 red capsicum, deseeded and thinly sliced
1 yellow capsicum, deseeded and thinly sliced
1 orange capsicum, deseeded and thinly sliced
4 cups (300 g) bean sprouts
6 spring onions, thinly sliced
½ telegraph cucumber, cut into thin sticks
250 g cooked, peeled king prawns
1 ¾ cups (300 g) cooked long-grain white rice
1 tablespoon sesame seeds, toasted
SWEET CHILLI DRESSING
2 tablespoons salt-reduced soy sauce
1 tablespoon sesame oil
1 tablespoon vegetable oil
2 tablespoons sherry vinegar or rice vinegar
1 tablespoon sweet chilli sauce or 1 red chilli, deseeded and finely chopped
1 tablespoon honey
15 g fresh ginger, peeled and finely grated
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Directions Preparation:15min › Ready in:15min
First make the dressing. Put all the ingredients for the dressing into a large salad bowl and whisk together to combine.
Just before serving, add all the salad ingredients, apart from the sesame seeds. Toss everything together to coat in the dressing, then sprinkle the sesame seeds on top. Serve at once.
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.