This is a lovely salad to serve with a barbeque of fish or chicken, or on its own for lunch. I have also packed into small noodle boxes and served them as party food.
To make the dressing, shake the tahini and sesame oil in a jar until thoroughly combined. Add the remaining ingredients and shake vigorously until well combined. The dressing can be refrigerated until ready to use.
In a bamboo steamer, steam the capsicum and carrot for about three minutes each and the bok choy for about two minutes - take care not to overcook them.
When steamed, rinse the vegetables in cold water and drain thoroughly. Boil the noodles until soft and tender (about 4 minutes) then drain and rinse in cold water. Mix the steamed vegetables with the noodles, herbs and beansprouts.
Pour the dressing over the salad and serve.
Makes 6 servings
| Prep Time: | 10 mins |
| Cooking Time: | 10 mins |
| Ready in: | 25 mins |
Suitable for: |
|
| Dinner, Lunch, Side Dish | |
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| Nutritional Information - Per Serve | |
| Kj | 874 kj |
| Calories | 209 kcal |
| Fat | 13.7 g |
| Saturated Fat | 1.8 g |
| Total Carbohydrate | 16.6 g |
| Total Protein | 5.7 g |
| Fibre | 2.8 g |
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