YMCA Healthy Living Magazine, powered by n4 food and health Spring 2017 | Page 9
his salad makes a fresh and zesty
accompaniment to grilled fish. It has almost
no fat, heaps of fibre and we’ve kept the
salt down by being frugal with the fish sauce – a
little goes a long way! Oh, and if you haven’t got a
turnip, it still works.
2 cups finely shredded Chine se cabbage
2 Lebanese cucumbers, cut into matchsticks
1 small turnip, peeled and cut into matchsticks
1 carrot, peeled and cut into matchsticks
1 bunch mint leaves, picked
1 bunch chives, cut into 2 cm lengths
1 small red chilli, finely sliced
1 tablespoon chopped peanuts
• ¼ cup white vinegar
• 2 tablespoons sugar
• 2 teaspoons fish sauce
1 Place all the ingredients, except the peanuts,
into a large mixing bowl.
2 To make the dressing, whisk together all
ingredients until the sugar dissolves.
3 Just before serving, pour on the dressing and
4 Serve sprinkled with chopped peanuts.
This recipe is sourced from Zest: the Nutrition for Life
Cookbook by Catherine Saxelby and Jennene Plummer. To
find out more visit http://foodwatch.com.au
National Nutrition Week 2017 is being held 15 to 21
October 2017. To find out more go to www.
SPRING 2017 YMCA HEALTHY LIVING MAGAZINE