Asian Salad (LC)

Ingredients

• 2 eggs

• 80g (1 cup)(4 oz) shredded cabbage

• 40g (1½ cups)(1½ oz) spinach leaves

• 3 spring onions (scallions/green onions)

• ½ red peppers (bell peppers)

• 1 tablespoon peanut butter, smooth (0.75 Aus tbsp – 15ml)

• 2 tablespoons soy sauce, reduced sodium (1.5 Aus tbsp – 30ml)

• 1 teaspoon chilli sauce

• 1-2 tablespoons water (15–30ml)

• 1 teaspoon sesame seeds (optional)

• Handful fresh coriander (cilantro) (optional)

Instructions:

1. Boil eggs.

2. Prepare salad by shredding cabbage, spinach, chop spring onion (scallions, green onions) and peppers (bell peppers)

3. Mix together in a bowl.

4. When eggs are cooked, slice into pieces and add to bowl.

5. For the peanut sauce mix together peanut butter, soy sauce, chilli sauce and water.

6. Only use the portion given in the instructions for the sauce.

7. Then pour the sauce over the salad.

8. Top it with the sesame seeds and fresh coriander (cilantro), then serve and enjoy!

Lunch

Serves: 1

Low Carb