Five-Minute Vietnamese Salad
This two-step recipe is the perfect simple and satisfying salad whilst working from home. Providing a balance of low GI carbohydrates for slow-releasing energy, lean protein to keep you feeling satisfied and stabilising blood sugar levels and plenty of colourful vegetables to fill you up and boost your fibre and plant diversity. This is a winning dish that you will wish you had found earlier!
Serves 4
Ingredients:
500g extra lean pork or chicken breast mince
1 tablespoon extra virgin olive oil
1 tablespoon lime juice
2 tbsp 100% peanut butter
½ cup light coconut milk
250g pouch of microwave grains (e.g. brown rice, quinoa or our favourite Coles 7 Ancient Grains)
400-500g bag coleslaw/Kale slaw mix
3 cups baby spinach
Coriander leaves, to garnish
Method:
Heat a large fry pan over a medium heat. Add 1 tbsp olive oil and cook mince for 2–3 minutes or until golden brown. Reduce heat to medium-low and add lime juice, peanut butter and coconut milk. Stir-fry until well combined.
Cook rice according to packet instructions. Combine rice with coleslaw salad mix, baby spinach leaves and mix well. Stir through mince and garnish with coriander leaves and lime (optional).
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