We have used wombok cabbage which is a Chinese cabbage as it doesn’t have as many hard bits as some of the other cabbages (and it is easy to hand shred with a knife).
You can use sliced almonds instead of walnuts and substitute the apple with a pear for something different, leave the skin on.
This recipe is low sugar, low fat, good source of protein.
- 2 cups (100g) shredded wombok cabbage
- 1 carrot grated/shredded
- 1 celery, chopped
- 1 cucumber, diced
- 1 apple, cut into match sticks
- 4 slices short cut bacon, all fat removed
- 2 cups dried macaroni pasta
- 2 tbsp. crushed or chopped walnuts
- Salt & pepper to taste
- 1/4 cup Greek yoghurt, light
- 2 tsp. Dijon mustard
- 1 tbsp. white wine vinegar
- 1 tbsp. mirin
- 2 tsp. seeded mustard
- Cook pasta as per instructions except cook until al dente, you can your pasta to have a bite not a mushy texture.Â Drain and place into a large mixing bowl.
- Cook bacon in a non-stick frypan until done to your liking.Â Take off and cut into large chunks and place bowl with pasta.
- Shred cabbage, carrot and place in mixing bowl with bacon.Â Add chopped celery, cucumber and apple and also add to bowl.Â Season with salt and pepper.
- In a small bowl add all your dressing ingredients and mix well.Â Add to the salad mix in the large bowl with the crushed walnuts and mix until all incorporated.Â Â Â
- Serve in a large bowl.
|Average Serve||Average 100g|
|Energy||1130 kJ||354 kJ|
|270 Cal||85 Cal|
|Protein||11.2 g||3.5 g|
|Fat, total||7.0 g||2.2 g|
|- Saturated||2.4 g||0.8 g|
|Carbohydrate||37.1 g||11.6 g|
|- Sugars||12.3 g||3.8 g|
|Sodium||429 mg||134 mg|