This recipe contains primarily fibrous carbs.

Recipe adapted from Delicious magazine, as featured on

Servings: 4 Prep Time: 10 minutes Serving Size: 2 cups Cook Time: n/a


  • Dressing:
  • 2 tablespoons light (reduced sodium) soy sauce
  • 2 teaspoons toasted sesame seed oil
  • 1 tablespoon fresh lime juice
  • 1 teaspoon superfine (castor/caster) sugar
  • 1 teaspoon fresh ginger (minced (measured after mncing))
  • Salad:
  • 4 cups baby spinach leaves (rinsed, draned and patted dry)
  • 1 cup snow peas (ends removed, rinsed, drained and patted dry)
  • 1 cup fresh bean sprouts (rinsed, drained and patted dry)
  • 1 red bell pepper (seeds removed and thinly sliced)
  • 1 yellow bell pepper (seeds removed and thinly sliced)
  • 1/4 cup fresh cilantro leaves (chopped)
  • 4 teaspoons toasted sesame seeds
  • Nutrition Profile

    Calories: 83

    Fat: 4g Protein: 3g Carbs: 11g Fiber: 2g Sugar: 4g

    Cholesterol: 0mg Sodium: 31mg


    No notes given.


    In a large mixing or salad bowl, combine all the dressing ingredients, then whisk or beat with a fork until dressing is well mixed.

    To the dressing, add all of the salad ingredients, except the sesame seeds, then stir gently until well mixed.

    Divide the salad between four salad plates (about 2 cups per plate), then sprinkle each serving with sesame seeds. Serve immediately.