Chilli vegetable salad
Cook double the amount of vegetables tonight and make this recipe for lunch tomorrow.
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]|
|- saturated fat||0.06g|