Ingredients

Cost of Recipe: $6.15*
¼ cabbage
2 carrots
¼ red onion
½ cup natural yogurt
2 teaspoons Dijon or other mustard
3 teaspoons white vinegar
1 teaspoon of sugar
½ packet slivered almonds (optional)

Method
1. Shred cabbage, grate carrots and finely dice onion. Place into
large salad bowl.
2. In a small cup, mix yogurt, mustard, vinegar and sugar. Add
pepper to taste. Mix dressing through vegetables. Garnish
with slivered almonds if using.

* Cost does not include mustard, vinegar or sugar as these are likely to already be in your pantry.

Ingredients

Cost of Recipe: $8.15
200g rice vermicelli noodles
½ red capsicum
½ cucumber
¼ cabbage
½ lettuce
3 carrots
½ bunch of mint
2 tablespoons lemon juice
1 tablespoons fish sauce or soy sauce
1 tablespoons brown sugar or sweet chilli sauce

Method
1. Place noodles in a heat proof bowl and cover with boiling water for
3-4 minutes until soft- then drain and cool.
2. Cut cucumber and capsicum into thing matchstick sized pieces.
3. Grate carrots.
4. Shred cabbage, lettuce and mint.
5. In a large salad bowl, toss noodles, capsicum, cucumber, lettuce,
cabbage, carrot and mint.
6. Make dressing in a small cup. Mix brown sugar, lemon juice and fish or
soy sauce until the sugar is dissolved. Drizzle over salad and toss all
ingredients.

*Cost not inclusive of soy sauce, fish, sauce, sweet chilli sauce , sugar or lemon juice as these are likely to
already be in your pantry.

Ingredients

Cost of Recipe: $6.45
3 tomatoes
½ red onion
½ red capsicum
1 cucumber
1 can corn, drained
1 can of 3 bean mix, rinsed and
drained.

Method
1. Finely dice red onion
2. Dice tomatoes, capsicum and cucumber.
3. In a large salad bowl, mix tomatoes, onion, corn and cucumber.
4. Add in the can of 3 bean mix. Serve.

Ingredients

Cost of Recipe: $4.60*
¼ white cabbage
½ lettuce (iceberg or cos lettuce)
2-3 carrots
½ bunch mint
2 tablespoons soy sauce or fish sauce
2 tablespoons sweet chilli sauce
¼ cup lemon juice

Method
1. Finely slice cabbage and place in a large bowl. The flavour
works well if the cabbage is sliced in to very fine shreds.
2. Grate the carrots and add to the cabbage, with the lemon
juice.
3. Just before serving, finely shred the lettuce and mint and add
to the salad.
4. Mix the soy sauce and sweet chilli sauce together and drizzle
over salad.

Tips:
– Try adding chopped toasted peanuts for some extra crunch and
flavour
– You could try adding sprouts, snow peas or spring onions

*Cost not inclusive of soy sauce, fish, sauce, sweet chilli sauce or lemon juice as these are likely to already be in your
pantry.

Ingredients

Cost of recipe: $7.20*
1 bag of baby spinach leaves
¼ pumpkin
1x brown onion, sliced
½ slice of fetta cheese, crumbled
Balsamic vinegar and olive oil
50g almond slivers

Method
1. Cut pumpkin into wedges and onion into quarters.
2. Roast pumpkin and onion, either on a tray in a 180o
C degree
oven or in an electric frying pan at low-medium heat, with a small
amount of olive oil until pumpkin and onion are brown and soft.
3. Once cooked, dice pumpkin in to small pieces, and roughly chop
onion.
4. In a salad bowl, add baby spinach leaves, place pumpkin and
onion on top and gently toss. Garnish with crumbled fetta and
almonds. Dress the salad with a small splash of balsamic vinegar
and olive oil.

* Cost not inclusive of oil olive or balsamic vinegar as these are likely to already be in your pantry.

TIP: Make this recipe with
your left over roast pumpkin
from your Sunday roast!

Ingredients

Cost of Recipe: $6.98

1 cos or iceberg lettuce, washed
¼ red onion
½ red capsicum
3 medium tomatoes
1 cucumber
½ slice of fetta cheese

Method
1. Tear lettuce into a large salad bowl.
2. Slice the cucumber, tomato, capsicum and onion.
3. In a large salad bowl, mix lettuce, onion, capsicum, tomatoes
and cucumber. Garnish with crumbled fetta, a splash of olive
oil and some balsamic vinegar to taste.

Tip:
You can add olives, marinated vegetables or herbs for flavour.