Fish Salad
Description
This Thai salad features Bean sprouts, Baby cos lettuce, , Minutes or until cooked., G fat (5g sat) ; 31g protein; 42g carbohydrate; 4g fibre a serve. The flavors come together beautifully. Perfect for lunch, picnics, or as a light side dish. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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the water and juice in a small saucepan; cook and stir over moderate heat for 2 minutes or until heated. Add carrot and half the garlic. Bring to the boil. Reduce heat; simmer for 2 minutes or until reduced slightly. Remove from heat. Cool. mint, onion and remaining garlic in a bowl. Using damp hands, roll into balls. Place noodles in a heatproof bowl. Cover with boiling water; stand for 5 minutes or until tender. Stir with a fork to separate strands. Drain; refresh under cold water. Using kitchen scissors, snip noodles into shorter lengths. moderate heat. Spray meatballs with oil. Cook and turn for Arrange noodles, sprouts, lettuce, extra mint and meatballs on a platter. Drizzle with half the dressing. Serve with remaining dressing. Vietnamese Meatball Salad
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Whisk vinegar, fish sauce,
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Combine mince, egg white,
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Heat a frying pan over
Nutrition Facts
Servings 12 servings
- Amount Per Serving
- Calories 301.6kcal
- % Daily Value *
- Total Fat 2.5g4%
- Saturated Fat 0.6g3%
- Cholesterol 1.2mg1%
- Sodium 32.5mg2%
- Total Carbohydrate 61.5g21%
- Dietary Fiber 10.2g41%
- Sugars 3.1g
- Protein 13.0g26%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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