Vegetable salad Asian-style
The sesame oil and coriander dressing gives this salad an Asian flavour.
¼ telegraph cucumber, diced
1 yellow capsicum, deseeded and diced
2 tomatoes, deseeded and diced
4 boiling potatoes, cooked, cooled and diced
2 Tbsp white vinegar
2 Tbsp olive oil
1 Tbsp sesame oil
pinch ground coriander
pinch ground ginger
1 Tbsp sugar
Place diced vegetables into a large bowl and mix gently.
Make the dressing by placing vinegar, oils, coriander, ginger and sugar in a screw top jar. Shake well.
Drizzle over the salad and toss gently.
Serve garnished with sprigs of mint.
Nutrition Information Panel
|Per Serving [4 Serves]|
|- saturated fat||1.7g|