Crunchy Low Carb Thai Salad Recipes
CRUNCHY THAI SALAD RECIPE BY TASTY
Here's what you need: peanut butter, soy sauce, sriracha, cabbage, broccoli floret, red bell pepper, fresh chives, carrot, peanuts, lettuce
Provided by Merle O'Neal
Categories Lunch
Time 30m
Yield 1 serving
Number Of Ingredients 10
Steps:
- In a large mason jar, add the peanut butter, soy sauce and sriracha and stir to combine.
- Add the cabbage, broccoli florets, bell pepper, chives, carrots, peanuts, and lettuce and screw on the lid.
- Store in the refrigerator until ready to eat, up to 5 days.
- Give the mason jar a good shake to mix and use a fork or spoon to stir as needed.
- Enjoy!
Nutrition Facts : Calories 514 calories, Carbohydrate 39 grams, Fat 34 grams, Fiber 15 grams, Protein 23 grams, Sugar 15 grams
CRUNCHY THAI SALAD
Steps:
- Cook the noodles as normal and prepare all the vegetables while the noodles are cooking. When they are done rinse under cold water and add to the salad.;
- Mix all of the ingredients together in a jam jar, shake and pour over the salad. Garnish with cashew nuts or sesame seeds.;
CRUNCHY LOW CARB THAI SALAD
Make and share this Crunchy Low Carb Thai Salad recipe from Food.com.
Provided by gr8stturtle
Categories Salad Dressings
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Whisk all of the dressing ingredients in a small bowl. Then, chop/julienne/shred/slice all the vegetables. Mix all vegetables in a very large bowl; toss with the dressing and let the salad marinate for an hour or so in the refrigerator.
Nutrition Facts : Calories 241.5, Fat 14.8, SaturatedFat 2, Sodium 728.5, Carbohydrate 23.7, Fiber 7.8, Sugar 11.2, Protein 10.9
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