CHINESE STYLE SALAD
8th July 2020
FAT: 29.03g PROTEIN: 17.24g CHO: 4.89g Kcals 350
Notes
For more flavour, a little Chinese 5 Spice could be added to the dressing.
You can use any other cold meat but check the values!
Ingredients
- 21g Beansprouts, mung, raw
- 5g Cashew nuts, kernel only, roasted and salted
- 25g Celery, raw
- 25g Cucumber, raw, flesh and skin
- 18g roundnut Oil Morrisons
- 15g Peppers, capsicum, green, raw
- 10g Soy sauce
- 23g Carrots, young, raw
- 60g Chicken, dark meat, roasted
- 3g Oil, sesame
Instructions
- Start by making 'noodles' with the Cucumber, carrot & Celery.
- This can be done by using a Spiralizer or a vege peeler.
- You will also need 1g of lemon juice and 2g of liquid sweetener
- Heat the groundnut oil and cook the beansprouts leave to go cold. If you have been able to find READY TO EAT beansprouts then all you need do is toss them in the oil. But DO TAKE CARE some beansprouts are sold as READY TO COOK and they MUST be cooked!
- Slice the green pepper As fine as you can.
- Add the vege noodles to the beansprouts with the green pepper.
- Shred the chicken & mix into the vege
- In a small bowl mix the Soy sauce, sesame oil, lemon juice & sweetener
- Sprinkle the cashews (I spilt them to make it look more!)over the salad & serve with the dressing.
© 2025 Copyright Matthews Friends. Check if this recipe needs to be adapted to your individual prescription. Your dietitian can help you to do this and Matthew’s Friends cannot be held responsible if you do not check if this recipe is suitable. Please ensure that you check product labels for values to make sure they are correct. PLEASE DO NOT ATTEMPT ANY TYPE OF KETOGENIC DIET WITHOUT MEDICAL SUPERVISION.
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