About this recipe:A colourful, crunchy vegetable salad tossed in a tastebud-tingling, Oriental-style dressing, this dish gives a great vitamin boost. Soy sauce is high in salt, so no extra seasoning is needed for the dressing.
1 red pepper, deseeded and thinly sliced
1 yellow pepper, deseeded and thinly sliced
1 orange pepper, deseeded and thinly sliced
300g bean sprouts
6 spring onions, thinly sliced
½ cucumber, cut into thin sticks
250g cooked, peeled king prawns
300g cooked long-grain rice
1 tbsp sesame seeds, toasted
SWEET CHILLI DRESSING
2 tbsp dark soy sauce
1 tbsp sesame seed oil
1 tbsp vegetable oil
2 tbsp sherry vinegar or rice vinegar
1 tbsp sweet chilli sauce or
1 red chilli, deseeded and finely chopped
1 tbsp runny honey
15g fresh root ginger, peeled and finely grated
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Method Prep:15min › Ready in:15min
First make the dressing. Put all the ingredients for the dressing into a large salad bowl and whisk together to combine.
Just before serving, add all the salad ingredients, apart from the sesame seeds. Toss everything together to coat in the dressing, then sprinkle the sesame seeds on top. Serve at once.
*Rice absorbs roughly 3 times its weight in water when you cook it, so you'll need to cook about 100g of long-grain rice to give you 300g cooked rice. Keep it chilled until ready to add to the salad. *To save time, you could use a bag of fresh stir-fry vegetables. There are several varieties available, so just choose your favourite.
Made a succulent summery salad with ease. I added some ripened Spanish avocados which needed using up and they gave the dish a nice depth and added texture. My partner enjoyed some coconut rice with his dish but as I am following a more restrictive eating plan I opted to serve it on a bed of greens. Chilling is key to the success of this dish. A nice mid-week treat! - 09 Jul 2013