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

Trim broccoli stems with a knife, then use a vegetable peeler to peel them smoothly and slice into rounds.Trim ends of sugar snap peas, then slice into diagonal slices about 3/4 inch thick.Trim radishes and slice into thin slices.Chop red cabbage.Toss broccoli stems, sugar snap peas, radishes, and red cabbage together in a medium-sized bowl.In a small bowl or glass measuring cup, mix together the white wine vinegar, Splenda or sugar, soy sauce, garlic puree, sesame oil, ground ginger, and Sriracha sauce.Whisk in mayo.Put almonds in a dry pan and toast over high heat for 1-2 minutes, just until the nuts are starting to get fragrant.Add dressing to salad ingredients and toss until all the vegetables are well-coated with dressing. (You may not need all the dressing if you like your salads to be on the dry side.)Add toasted almonds and toss again.Serve right away. I didn’t have any of this left so I don’t know how well it keeps in the fridge, but I’d guess it would last for at least a day.