Asian veggie salad
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 95.8
- Total Fat: 4.6 g
- Cholesterol: 0.0 mg
- Sodium: 132.7 mg
- Total Carbs: 12.0 g
- Dietary Fiber: 3.4 g
- Protein: 3.3 g
View full nutritional breakdown of Asian veggie salad calories by ingredient
Introduction
A modified version of "Asian slaw" - replaces the napa cabbage with a bag of Trader Joes Cruciferous Crunch because kale is supposed to be so wonderful for us. I actually make my own dressing, but the Trader Joes stuff will work just fine.It is best to make it and let it sit in the dressing overnight. A modified version of "Asian slaw" - replaces the napa cabbage with a bag of Trader Joes Cruciferous Crunch because kale is supposed to be so wonderful for us. I actually make my own dressing, but the Trader Joes stuff will work just fine.
It is best to make it and let it sit in the dressing overnight.
Number of Servings: 8
Ingredients
-
(1) Bag of Trader Joes Cruciferous Crunch Collection
(1) Bag of shredded cabbage
1/2 Cup Soy ginger salad dressing
1/2 Cup slivered almonds (roast in the oven 1st!)
2 T sesame seeds
1 small red pepper cut into thin, short slices
Tips
The greens "shrink" down a bit when you add the dressing and especially as they wit a little. So I find it best to make a big container and then parcel it out into 8 servings.
Roasting the almonds (and sesame seeds too) gives these a richer flavor. Spread them on a baking sheet and pop the oven at ~200 for 10-20 minutes (keep an eye on them to make sure you don't burn them or keep in longer if necessary).
The almonds and sesame seeds are the two ingredients that add the most calories to this recipe - you could cut them out and cut a few calories.
Directions
Roast almonds and sesame seeds in oven @ 200 degrees 10-20 minutes.
Slice the red pepper.
While nuts are roasting, in a large bowl or container, combine all the veggies.
Let nuts cool before adding to the salad.
Add nuts and dressing (amount can be adjusted to your taste).
Mix, cover and refrigerate for at least 2 hours before serving.
Serving Size: Makes 8 2-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user TIGER_BY_TAIL.
Slice the red pepper.
While nuts are roasting, in a large bowl or container, combine all the veggies.
Let nuts cool before adding to the salad.
Add nuts and dressing (amount can be adjusted to your taste).
Mix, cover and refrigerate for at least 2 hours before serving.
Serving Size: Makes 8 2-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user TIGER_BY_TAIL.