Low-Carb Asian Chopped Salad

Ingredients

• 1 cup peeled and sliced broccoli stems
• 2 cups diagonally sliced sugar snap peas
• 1 bunch radishes, trimmed and sliced
• 1 cup chopped red cabbage
• 1/3 cup slivered almonds, toasted
• 1 T white wine vinegar
• 1 T sweetener of your choice
• 1 tsp. soy sauce
• 1/2 tsp. crushed garlic puree
• 1/4 tsp. Asian sesame oil
• 1/4 tsp. ground ginger puree
• 1/4 tsp. Sriracha sauce
• 1/3 cup mayo or light mayo

Directions

1. Cut away any rough parts from the broccoli stems, peel the outside with a vegetable peeler until the surface is smooth, and cut the stems into rounds.
2. Remove the tips from the sugar snap peas, then cut the pods on the diagonal into pieces about 3/4 inch thick.
3. Trim the radishes, then cut them into thin slices.
4. Cut the red cabbage into chopped pieces.
5. Combine the broccoli stems, sugar snap peas, radishes, and red cabbage in a medium bowl, tossing them together lightly.
6. In a small bowl or a glass measuring cup, stir the vinegar with the sweetener, soy sauce, garlic puree, sesame oil, ginger, and Sriracha until combined.
7. Add the mayo and whisk until the dressing is smooth.
8. Set the almonds in an ungreased skillet and toast them over high heat for 1-2 minutes, shaking or stirring, until they just begin to smell nutty.
9. Pour dressing over the vegetables and toss until everything is evenly coated. If you prefer a less-dressed salad, hold back a little dressing.
10. Scatter in the toasted almonds and toss once more.
11. Serve immediately. If there are leftovers, refrigerate them; the salad should be fine for at least a day.