Name: Crunchy vegetables and peanut salad
Prep time: 10 min
Total time: 10 min
Yield: 2
Ingredients: 1 lebanese cucumber, cut into thin strips; 1 carrot, cut into thin strips; 1 green capsicum, cut into thin strips; 1 1/2 cup (120g) bean sprouts, trimmed; 2 green chillies, sliced; 1 tablespoon finely grated ginger; juice of 1 lemon; 1/2 cup (45g) chopped peanuts, toasted

Ingredients

1 lebanese cucumber, cut into thin strips

1 carrot, cut into thin strips

1 green capsicum, cut into thin strips

1 1/2 cup (120g) bean sprouts, trimmed

2 green chillies, sliced

1 tablespoon finely grated ginger

juice of 1 lemon

1/2 cup (45g) chopped peanuts, toasted

Method

1.Place cucumber, carrot, capsicum and bean sprouts in a large bowl. Combine chilli, ginger and lemon juice in a separate bowl.

2.Pour dressing over salad and toss gently to combine. Season to taste. Scatter over peanuts and serve.

This salad serves 1-2 people as a light vegetarian lunch or 4-6 as a side.
Note

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Ingredients

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