Low-Carb Asian Chopped Salad
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Category
Breakfast
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Cusine
Low-Carb
What do you need?
How to make?
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.
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. 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.