Rice Paper Roll Salad

This recipe has all the delicious flavours and textures of a rice paper roll but contains less carbohydrate and more protein.

Details

Serves: 2

Difficulty: Easy

To prep: 5 minutes

To cook: 0 minutes

3 cups shredded wombok cabbage

1 Lebanese cucumber, deseeded, cut in half lengthways and sliced

4 spring onion, finely sliced

½ red capsicum, sliced thinly sliced

1 medium carrot, julienned

1 x 390g pack Super Lo-Cal konjac noodles

180g Tofu, sliced or 180g cooked, skinless chicken, sliced

½ cup chopped coriander

½ cup mint leaves, chopped

¼ cup peanuts, unsalted, roasted

Dressing:

1 tablespoon extra-virgin olive oil

1 tablespoon rice wine vinegar

2 teaspoons of sesame oil

1 teaspoon reduced salt tamari

1 teaspoon honey

Konjac noodles – remove from packet and place in a colander. Rinse under cold water for 15 seconds. Drain well to remove excess water.
In a small bowl add olive oil, sesame oil, vinegar, honey and soy sauce. Stir to combine.
In a large bowl add all ingredients (except dressing) and toss gently.
Add dressing and mix well to coat all the salad ingredients.