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Raw pad Thai.

Photo: Paul Cutter

Detox Thai-style with this tasty, no-cook salad.

Ingredients

  • 2 Lebanese cucumbers
  • 1 carrot
  • Large handful bean sprouts
  • Handful baby spinach leaves
  • 1 red capsicum, finely sliced
  • 2 spring onions, chopped
  • 1/2 red chilli (optional)
  • Small bunch coriander or Thai basil
  • Bunch mint leaves, chopped
  • 120g grilled tempeh
  • 1 tsp ground flax seed (linseed)
  • Dressing
  • Juice from 2 limes
  • 1 clove garlic, chopped
  • 1 tsp fresh ginger, grated
  • 2 tsp wheat-free tamari soy sauce
  • Few drops stevia
  • 2 tsp tahini

Method

Use a peeler or mandolin to slice vegetables into long noodle-like strips. Combine all the ingredients except flax seed in a large mixing bowl. Combine the dressing ingredients and pour over salad just before eating. Sprinkle with flax seed and serve.

Nutrition per serve: protein, 11.2 grams; total fat, 7.4 grams (saturated, 1.0 grams); carbs, 10.1 grams; fibre, 5.3 grams; calcium, 270 milligrams; 672 kilojoules. Gluten-free, low GI, protein-rich, vegetarian, dairy-free.

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