Loads of wonderful, bright julienne strips of crunchy, raw vegetables are tossed in a zesty chilli lime dressing.


  • 1 cucumber

  • 2 red radish

  • 2 small carrots

  • 1 green zucchini

  • 1 yellow zucchini

  • 1 red capsicum

  • 1 yellow capsicum

  • Half Chinese cabbage

  • 12 snowpeas

  • 12 green beans

  • 4 green onions, finely sliced on the diagonal

  • 4 large red chillies, finely sliced

  • 200g bean sprouts

  • 50g garlic chives, cut into 2 cm lengths

  • Half cup coriander leaves

  • Half cup laksa (Vietnamese) mint leaves

  • Lime chilli dressing

  • Half teaspoon dried chilli flakes

  • 2 pinches freshly ground black pepper

  • 100ml strained lime juice

  • 100ml coconut vinegar

  • 25ml fish sauce

  • 25ml Sugar Syrup

  • 3 drops sesame oil

  • 25ml olive oil


  • 1.

    Cut all vegetables into fine julienne strips and mix in a bowl. Mix dressing ingredients together in small bowl. Add green onion, chilli, bean sprouts and herbs and toss to combine.

  • 2.

    Just before serving, add dressing and toss to coat salad.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 144kj
  • Fat Total 4g
  • Saturated Fat 0g
  • Protein 4g
  • Carbohydrate 24g
  • Sugar 10g
  • Sodium 435mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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