Tangy carrot, red cabbage & onion salad

This autumnal salad makes a fresh and healthy side dish and is great served with grilled halloumi or burgers
PREP: 15 MINS

• Vegetarian

Nutrition:

• kcal146
 
• fat7g
 
• saturates1g
 
• carbs17g
 
• sugars15g
 
• fibre5g
 
• protein4g
 
• salt0.08g

Ingredients

• 4 carrot
  
  , cut into thin sticks or grated
• ½ red cabbage, finely shredded
• 2 small red onion, finely sliced
• handful mint
  
   leaves
• handful coriander leaves
• handful toasted peanuts, roughly chopped

For the dressing

• juice 2 limes
  
• 1 tbsp groundnut oil
• 1 red chilli, deseeded and finely chopped
• 1 tbsp soft brown sugar

Method

1. Tip the carrots, cabbage and onions into a bowl. Make the dressing by stirring the ingredients together until the sugar has dissolved. Pour over salad, tossing the vegetables in the dressing. Add the herbs, toss again, then scatter over the peanuts.

Vietnamese veg parcels

Fancy something a bit different? Try these healthy vegetable parcels, based on Vietnamese rolls
PREP: 15 MINS

Nutrition: per serving

• kcal180
 
• fat2g
 
• saturates0.4g
 
• carbs28g
 
• sugars5g
 
• fibre2g
 
• protein15g
 
• salt3.3g

Ingredients

• 2 x 50g pack rice flour pancakes
• 50g thin rice noodles
• 1 cooked skinless chicken breast, shredded
• 1 carrot
  
  , finely sliced
• ½ cucumber, finely shredded
• 1 red pepper
  
  , deseeded and finely sliced
• Baby Gem lettuce
  
  , coriander and mint leaves, to serve

For the dipping sauce

• 4 tbsp Thai fish sauce
• 2 tbsp rice wine vinegar
• squeeze lime
  
• 1 red chilli
  
  , deseeded and finely sliced

Method

1. Soak the rice flour pancakes according to pack instructions or in boiling water for 30 secs. Remove and cool on kitchen paper. Soak the rice noodles according to pack instructions, then drain and cut them into 2cm strips.
2. Lay a rice pancake on a board and arrange some rice noodles, chicken, vegetables and herb leaves about a third of the way up, leaving a 1cm edge at the side. Fold the sides over the vegetables and then roll up lengthways to make a cigar. Store in the fridge, covered with moist kitchen paper for up to 1 day.
3. Mix together the ingredients for the dipping sauce and put into a bowl. To serve, arrange the rolls on a plate along with the leaves and herbs. To eat, wrap each roll in a piece of lettuce with a herb sprig and dunk into the sauce.