Prepare time: 15 mins
Serves: 4
Per serving: Kilojoules 931, protein 6g, total fat 20g, saturated fat 2g, cholesterol 0mg, total carbohydrate 6g, sugars 6g, fibre 4g, sodium 43mg
Ingredients: 1 carrot, 1 celery stalk, 1 red-skinned dessert apple, 1 cup mung bean sprouts, 3/4 cup alfalfa sprouts, 1/2 cup sunflower kernels
Oriental dressing: 1 tbsp lime juice, 1tbsp finely chopped coriander, 2tbsp sunflower oil, 1/2 tsp sesame oil, 1/2 tsp reduced-salt soy sauce, 1 tspn grated fresh ginger, pepper to taste
Process:
1. Cut the carrot into 4cm lengths. Slice thinly lengthways, then cut into very fine matchsticks. Cut the celery into matchsticks the same size. Core the apple and cut into 8 wedges, then thinly slice the wedges crossways to make fan-shaped pieces.
2. Combine the carrot, celery, apple, mung bean sprouts, alfalfa sprouts and sunflower kernels in a mixing bowl.
3. To make the dressing, whisk together all the ingredients, seasoning with pepper. Pour the dressing over the salad, toss well to coat evenly and serve.
Rating: 10