Rice Paper Roll Salad This recipe has all the delicious flavours and textures of a rice paper roll but contains less carbohydrate and more protein. Lunch Salad Print this recipe Details Serves: 2Difficulty: EasyTo prep: 5 minutesTo cook: 0 minutes Nutrition per servingKilojoules: 1,910 (457 calories) Protein: 40.4gFat: 24 (Sat.4.2g)Carbohydrate: 13.1gCarbohydrate/100g: 2.4gFibre: 10.6gSodium: 175mgPotassium: 1196mg Ingredients 3 cups shredded wombok cabbage 1 Lebanese cucumber, deseeded, cut in half lengthways and sliced 4 spring onion, finely sliced ½ red capsicum, sliced thinly sliced 1 medium carrot, julienned 1 x 390g pack Super Lo-Cal konjac noodles 180g Tofu, sliced or 180g cooked, skinless chicken, sliced ½ cup chopped coriander ½ cup mint leaves, chopped ¼ cup peanuts, unsalted, roasted Dressing: 1 tablespoon extra-virgin olive oil 1 tablespoon rice wine vinegar 2 teaspoons of sesame oil 1 teaspoon reduced salt tamari 1 teaspoon honey Method Konjac noodles – remove from packet and place in a colander. Rinse under cold water for 15 seconds. Drain well to remove excess water. In a small bowl add olive oil, sesame oil, vinegar, honey and soy sauce. Stir to combine. In a large bowl add all ingredients (except dressing) and toss gently. Add dressing and mix well to coat all the salad ingredients.
