Coconut chicken with cucumber salad
Impress your friends and family with this light Asian-style chicken dish
Vegan pasta salad
Serves 4
Easy
Prep:
Cook:
Ready in 20 mintes
This vegan pasta salad is packed with flavour thanks to the zesty soy and ginger dressing. Serve for a lighter summer lunch or as part of a picnic spread
Skip to ingredients
- 300g wholewheat penne
- 250g frozen soya beans
- 250g green beanstrimmed and halved
- 1 tsp sesame oil
- 1 tbsp soy sauce(most mainstream brands are vegan-friendly)
- small knob fresh root gingergrated
- 1 limejuiced
- 50g alfalfa
- 2 carrotsgrated
- small bunch corianderroughly chopped
Nutrition: per serving
- kcal379
- fat7g
- saturates1g
- carbs63g
- sugars8g
- fibre12g
- protein20g
- salt0.96glow
Method
step 1
Boil the pasta, adding the soya beans and green beans 3 mins before the end of cooking. Drain, tip into a colander, then cool quickly under running water.
step 2
Whisk together the oil, soy sauce, ginger and lime juice in a large bowl, then tip in the pasta, cooked beans, sprouts, carrots and coriander. Toss together, then serve.
