YMCA Healthy Living Magazine, powered by n4 food and health Spring 2017 | Page 9

VEGGIE- BOOSTING RECIPE: VIETNAMESE SALAD 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. T Ingredients • • • • • • • • 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 Dressing: • ¼ cup white vinegar • 2 tablespoons sugar • 2 teaspoons fish sauce Directions 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 toss well. 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. nutritionaustralia.org/national/national-nutrition-week SPRING 2017 YMCA HEALTHY LIVING MAGAZINE 9