Calories 147 Fat 8.9g Saturates 2.0g Carbohydrates 10g Sugars 8.0g Protein 5.2g Salt 0.99g
In a small bowl, whisk together all the ingredients for the dressing until smooth and set aside.
Using a spiraliser or peeler, shred the carrots and courgettes into long, noodle-like ribbons and place in a large mixing bowl. Add the sliced pepper, tomatoes, onions, sprouts, and cashews. Toss everything together to mix.
Pour 3/4 of the dressing over the salad and toss again to coat.
Pile onto 4 plates or bowls and top with the remaining dressing. Scatter over the coriander and serve with extra lime wedges for squeezing. Best eaten straight away to prevent wilting
Beetroot, Chickpea and Parsley Straws with Tahini Dip These...
Sweet Potato and Lentil Shepherd’s Pie Meals in Minutes:...