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Canton crunch with ginger zing dressing by Nikki Malone
Nikki Malone

Nikki Malone

Nikki Malone is a Nutritionist in Sydney, Australia with a focus on healing through food.
She has a love of kayaking, adventure, animals and good food. Nikki conducts motivational workshops, shopping tours, is a kitchen detective and healthy cooking coach.

Nikki Malone's Website: www.rawingredients.com.au

Canton crunch with ginger zing dressing

- 2 cups of fresh bean sprouts
- 1 carrot, julienned
- 100 grams of snow peas, julienned
- 1 medium red onion, finely sliced
- 1 small red capsicum, julienned
- 1/4 cup of green Vietnamese mint, finely shredded
- ¼ cup of raw peanuts
- 2 red chillies, finely sliced (optional)
- 1 tbs sesame seeds

Ginger zing dressing
- 5 cm piece of ginger, finely grated
- 2 tbs lemon juice
- ½  tbs raw tamari or nama shoyu

Canton crunch with ginger zing dressing
Nutrients per serve
Energy= 520kj        
Carbohydrates= 15g
Protein= 7g
Fat= 6g
Fiber= 5g
Sodium= 258mg

Place all of the salad ingredients and peanuts into a large serving bowl and mix until well combined and transfer to a serving bowl. To make the dressing squeeze the grated ginger to extract it’s juice into a bowl or jar. Add the juice with the remaining ginger, tamari and lemon juice and combine well. Drizzle the dressing over the salad, garnish with chilli and sesame seeds, serve immediately. Alternatively serve simply with lemon juice. Serves 4.

Enjoy the journey of discovering raw foods.

Visit Nikki Malone's website: www.rawingredients.com.au


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