My KimChi-ish Crunchy Salad

1 handful shredded lettuce - I use iceberg
1 handful shredded cabbage - the purple kind looks so pretty
1 handful grated carrot
1 tbsp roasted peanuts
1 tbsp dried cranberries

1/2 tsp Sriracha sauce
1/2 tsp Soy sauce
1/2 tsp white wine vinegar
a few drops sesame oil

a pinch of sesame seeds - for garnish

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mix together vinegar, sauces and oil in a small bowl
toss together with lettuce, cabbage, carrot, peanuts and cranberries

garnish with a sprinkle of sesame seeds

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these quantities make one big serve or two small side serves
I love that its so quick to make, its crunchy texture and that its super low in sugar, salt and fat.

To me, it tastes kind of like KimChi!

Chia Pudding

2 tbsp white chia - I think white chia looks nicer than the black/brown variety

200mL milk – any kind, I use almond milk or 2% dairy, depending on what I’ve got on hand

2 tbsp yogurt – to give it a creamy, slightly tart kick; I use a low fat vanilla

0.5 tsp fresh grated ginger

1 pinch of fresh grated lemon zest

1 pinch of ground cinnamon or allspice

1 tiny pinch salt

few drops vanilla essence - if you like vanilla, like I do!

sweetener to taste – I use a little maple syrup or kitul treacle, the exact amount depending on my mood

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Put all ingredients in a clean jar, and give it a good swirl with a spoon.

Close jar tightly, and give it a good shake-shake-shake.

Pop the jar in your fridge for at least 2-3hours, so all the flavours can meld and the little seeds have time to become nice and hydrated.

Give it a good shake every half hour or so, or whenever you happen to mosey past your kitchen. No dramas if you forget.

Serve on its own, or with some berries.

Stays good for about 2 days, although mine rarely lasts that long with out being scarfed down!

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Enjoy,

K