Serves 9 – 80g portions
Nutritionals: 78 kcal per serving, Carbohydrates 5.2g (of which sugar 2.0g), Protein 1.9g, Fat 5.6g (of which saturated 0.9g), Fibre 0.8g, Salt 0.4g, Sodium 0.2g

140g cooked egg noodles
20g finely shredded fresh ginger
75g fresh bean sprouts
40g roughly chopped whole cashew nuts
20g de-seeded finely chopped Lombok chilli
75g small diced cucumber
75g finely shredded carrots
50g finely sliced red radish
40g finely shredded spring onions (cut at sharp angle)
60g drained tinned water chestnuts (sliced thinly)
40g drained tinned bamboo shoots
10g chopped fresh coriander
30ml sesame oil
20ml light soya sauce
25ml freshly squeezed lime juice

Method

When all vegetables and herbs are chopped, place into a large bowl and thoroughly mix.

Combine the sesame, soya and lime juice and mix.

Just before serving add dressing and mix thoroughly together.

If you want to make this salad ahead of time, everything together and place into the fridge in a Tupperware tub with a lid. Mix dressing up and store in a clean jam jar.

Just before serving thoroughly combine dressing.

This is loosely based on the Lebanese Tabouleh, which uses Bulgur wheat. This for me will eat well with the vegetable curry, chicken curry or the chick pea tagine. I would also serve this with 20g of natural yoghurt per portion for total indulgence.

Serves 5 – 60g portions
Nutritionals: 91 kcal per serving, Carbohydrates 12.6g (of which sugar 0.6g), Protein 1.7g, Fat 4.1g (of which saturated 0.5g), Fibre 0.2g, Salt 0.6g, Sodium 0.3g

Ingredients

120g cous cous
100ml boiling water
20g finely chopped fresh coriander
10g finely chopped fresh mint leaves
20ml freshly squeezed lemon juice
20ml olive oil
80g finely diced cucumber
20g finely diced red onion
20g finely shredded spring onion
2g table salt
A few twists of freshly ground black pepper (approx 1g)

Method

Place your cous cous into a medium sized glass bowl and then pour in your 100ml boiling water, immediately cover with cling film and set aside for 5 minutes.

After this time remove the cling film and using a fork loosen and fluff the cous cous up. Leave to cool.

When thoroughly cool add the chopped herbs, and diced vegetables and again mix. Finely add the lemon juice, olive oil and season to taste. Serve.

Storage

This salad will stay in your fridge for a couple of days as long as it is stored in a container that has a tight fitting lid. And that your refrigerator is working properly!

25ml light soya sauce

10 grams sugar

Serves 20 (but keep in a jar in the fridge)

Nutritionals (per serving): 15 kcal per serving, 3.5g Carbohydrates, trace Protein, trace Fibre, 0.3g Salt

Method

Place all the ingredients into a pan and gently bring to the boil. Just when this does come to the boil, remove from the heat and allow to cool. When cool this can be placed in the fridge.

TIP; Store this in your fridge in a clean sterilised jam jar.

This is a great dressing for salads as an alternative to oil dressings.

But it works great with this Thai style salad. And is a perfect accompaniment to Thai curries.

It also is a great salad with char grilled chicken or thin slices of char grilled steaks. So this makes it a perfect barbeque or summer light dinner or lunch dish.

Ideal with Diet Chef Thai Chicken Curry

Serves 4 x 60g portions

45 grams finely shredded raw red cabbage
45 grams finely shredded raw white cabbage
40 grams Spring onions sliced very thinly at a sharp angle (approx3-4 spring onions)
1/2 finely sliced red chilli (seeds removed if you don’t want it too hot)(approx 10g)
5 grams peeled and thinly shredded in fresh ginger (approx ½ inch)
40 grams carrot peeled and shredded in thin strips(approx 1 medium sized carrot)
55 grams really fresh bean sprouts (the whiter the better)
5 grams roughly chopped/picked coriander (you can also do ½ coriander and ½ mint)

Nutritionals: 16 kcal per serving, 2.8g Carbohydrates, 1.0g Protein, 1.1g Fibre,

Method

Once you have all the ingredients chopped place into a large mixing bowl. Just before serving drizzle a little dressing (recipe here) into the salad and mix thoroughly. Add more if required but do not add too much dressing in as the salad will become to overpowering. If you also add too much dressing and add it too early the dressing will start to soften and wilt, because of the acidity of the vinegar.

TIP; add a little zest of lime last minute for a real zesty freshness

TIP; This salad can be made in advance and stored in the fridge in an airtight container with a tight fitting lid. If keeping for a few days. Keep the bean sprouts and coriander separate as they will break down and soften quickest.

Ho ho ho