Low fodmap Indo-greens salad

Say hello to your new favourite “green” salad - bursting with flavour, colour and crunch! This Indonesian-style salad has been tried and tested in Jo’s kitchen and given the full family tick of approval. It’s proof that “going green” doesn’t have to mean sacrificing taste or upsetting your tummy.

Packed with low fodmap serving sizes of baby kale, green beans, cabbage and cucumber, and brought to life with a fragrant miso-lime-coconut dressing, this salad is as nourishing as it is delicious. It’s 100% vegan, full of texture and makes a perfect side or light meal.

Ingredients (serves 4):

• 100g baby kale, de-stalked and shredded (1/2 cup or 75g per person is the recommended low fodmap serving size)

• 150g Chinese cabbage, shredded (equivalent to ½ a Chinese cabbage; 1 cup or 75g per person is the recommended low fodmap serving size)

• 90g green beans, trimmed and cut into 1cm lengths (15 beans or 75g is the recommended low fodmap serving size)

• 75g baby spinach (75g or 1.5 cups is the recommended low fodmap serving size)

• 100g beansprouts (75g or 2 cups is the recommended low fodmap serving size). If you’re buying these in advance, store these submerged in cold water and change the water daily until use.

• 150g (equivalent of 1/3 continental cucumber), peeled and cut into 1cm pieces (1/3 medium or ½ cup diced or 75g per person is the recommended low fodmap serving size)

• 2 spring onions, sliced green tops only (75g or ¾ cup is the recommended low fodmap serving size)

• 1 tspn brown sugar

• 1 tspn miso paste (1 tbsp or 12g per person is the recommended low fodmap serving size)

• ½ lime, juiced (1 tbsp of 21g is the recommended low fodmap serving size)

• 1 tbsp coconut oil

• 2 lime leaves (3 leaves is the recommended low fodmap serving size)

• 70g coconut, desiccated or flaked (30g or 4 tbsp is the recommended low fodmap serving size)

• Salt and pepper

METHOD:

1.     Prepare the kale, cabbage, beans and spinach. Do you blanch your kale first? It’s up to you. Feel free to blanch it briefly in boiling water and refresh in cold water. If you’re using baby kale, hopefully this step is unnecessary. Steam your green beans. Mix the kale, cabbage, greens and spinach in a large bowl with the sprouts and cucumber.

2.     Heat the coconut oil in a large wok and add the sugar, miso paste and lime for about 2 minutes without browning. Add the lime leaves and coconut and stir well to combine. The smell is amazing! Pour in 150ml of water and simmer for 5 minutes.

3.     Tip in all the vegetables and mix well. Cook for 1 minute and then tip into a bowl. Check the seasoning and leave the salad to cool to room temperature before enjoying.

4.     Add extra spring onions and coconut on top for decoration, if you like.