Chilli vegetable salad

Cook double the amount of vegetables tonight and make this recipe for lunch tomorrow.

Chilli vegetable salad


Serves 4

2 carrots, peeled, sliced into chunks and boiled or steamed until tender
1 medium beetroot, boiled, peeled and sliced into chunks
1 green capsicum, deseeded, sliced into chunks and lightly boiled
1 onion, peeled, diced and boiled until tender
handful of green beans, trimmed, and sliced in half, boiled or steamed
¼ cup Thai chilli relish (gluten free)
parsley or coriander sprigs for garnish


Combine all ingredients in a bowl.
Cover and leave in refrigerator overnight.
Serve garnished with parsley or coriander.

For more salad ideas go to the Resources section, and download the Salad selections poster.

Nutrition Information Panel

Per Serving [4 Serves]
Energy 251kj
Protein 2g
Total fat 0.5g
- saturated fat 0.06g
Carbohydrates 9.8g
- sugars 9.3g
Fibre 4.4g
Sodium 507mg

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