Ingredients
- ½ cucumber, spiralized or sliced into ribbons
- 2 carrots, spiralized or sliced into ribbons
- 100g bag crisp salad leaves (a mix of radicchio, frisée and round lettuce)
- 4 spring onions, finely sliced
- 200g pack roast chicken pieces
- 2 tsp sesame seeds
For the dressing
- 2 tbsp sesame oil
- 1 ½ tbsp rice wine vinegar
- 1 ½ tbsp low-salt soy sauce
- ½ tbsp freshly grated ginger
- 1 tsp golden caster sugar
Method
- STEP 1
Layer the salad ingredients into 2 plastic containers if you’re packing to take to work, or put them in a large bowl. Make the dressing by combining all the ingredients in a jar with a lid, add some seasoning and shake well. Put the dressing in 2 small pots to pack into your lunchboxes, or toss through the salad if eating straight away.
Recipe from Good Food magazine, May 2015
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, ,Low-Carb
, Ingredients½ cucumber, spiralized or sliced into ribbons2 carrots, spiralized or sliced into ribbons100g bag crisp salad leaves (a mix of radicchio, frisée and round lettuce)4 spring onions, finely sliced200g pack roast chicken pieces2 tsp sesame seedsFor the dressing2 tbsp sesame oil1 ½ tbsp rice wine vinegar1 ½ tbsp low-salt soy sauce½ tbsp freshly grated ginger1
, http://www.edamam.com/ontologies/edamam.owl#recipe_0c58ffc5d72e69d1316647e4a9162bc3
, 2
, Low-Carb
, Dairy-Free,Egg-Free,Peanut-Free,Tree-Nut-Free,Fish-Free,Shellfish-Free,Pork-Free,Red-Meat-Free,Crustacean-Free,Celery-Free,Mustard-Free,Lupine-Free,Mollusk-Free,Alcohol-Free,Kosher
,
, Ingredients:
- ½ cucumber , spiralized or sliced into ribbons
- 2 carrots , spiralized or sliced into ribbons
- 100g bag crisp salad leaves (a mix of radicchio, frisée and round lettuce)
- 4 spring onions , finely sliced
- 200g pack roast chicken pieces
- 2 tsp sesame seeds
- 2 tbsp sesame oil
- 1 ½ tbsp rice wine vinegar
- 1 ½ tbsp low-salt soy sauce
- ½ tbsp freshly grated ginger
- 1 tsp golden caster sugar
,
, Ingredients½ cucumber, spiralized or sliced into ribbons2 carrots, spiralized or sliced into ribbons100g bag crisp salad leaves (a mix of radicchio, frisée and round lettuce)4 spring onions, finely sliced200g pack roast chicken pieces2 tsp sesame seedsFor the dressing2 tbsp sesame oil1 ½ tbsp rice wine vinegar1 ½ tbsp low-salt soy sauce½ tbsp freshly grated ginger1 tsp golden caster sugarMethodSTEP 1Layer the salad ingredients into 2 plastic containers if you’re packing to take to work, or put them in a large bowl. Make the dressing by combining all the ingredients in a jar with a lid, add some seasoning and shake well. Put the dressing in 2 small pots to pack into your lunchboxes, or toss through the salad if eating straight away.Recipe from Good Food magazine, May 2015
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