Asian Style Salad
Ingredients
- 1/4 small white cabbage circa 340g
- 1 bunch boc choi
- 1 large carrot
- 1 large red pepper
- 1 cup edamame beans 190g
- 1/2 avocado thinly sliced* (optional)
- For the sesame tofu:
- Tofu pressed and drained
- 2 tsp sesame oil
- 1 tsp sesame seeds
- For the raw teriyaki dressing**:
- 4 tbsp tamari
- 2 tbsp maple syrup
- 1/4 tsp ginger
- 1/2 tsp sesame seeds
Instructions
- If you're using frozen edamame beans (like I did) place them in a bowl of boiling water and leave them to one side while you prepare the rest of the salad
- Cut the pressed and drained tofu into small cubes
- Put 2 tsp sesame oil in a non stick pan, add 1 tsp sesame seeds and tofu, stir occasionally and cook for circa 15 minutes, until the tofu is golden
- While the tofu is cooking wash and finely chop all the vegetables into matchstick strips
- Add all the dressing ingredients together in a screw top jar and shake well
- Divide all the veg and tofu onto 4 bowls, toss with the teriyaki dressing and serve
- Enjoy!
Notes
*1/8 avocado per serving is the Fodmap allowance for phase one
Tip: when slicing the boc choi make sure to cut from the stem up, this way you won't rip the leaves.
**Depending how much dressing you use you’ll likely have left overs, I usually use circa 1 tbsp dressing per portion salad.