Asian Peanut Sriracha Salad
- Time: 5-10 minutes
- Servings: 1
- Serving Size: 6.0 ounces
- Stage: Post-Recovery
INGREDIENTS:
- Kale, chopped - 1 handful (30 grams)
- Purple cabbage, chopped - 1/2 cup (33 grams)
- Scallions or green onions - 1 stalk (15 grams)
- Avocado - 1/2 small-medium (50 grams)
- Peanuts, raw and unsalted - 1/2 ounce (14 grams)
- Soy sauce, low sodium - 1/2 tbsp (8 grams)
- Agave syrup - 1/2 tsp (4 grams)
- Rice vinegar - 1 tsp (5 grams)
- Lime, juice only - 1/4 medium (or to taste)
- Sriracha sauce - 1/2 tsp (3 grams)(get it here)
- Sesame seeds - 1 tsp (3 grams)
INSTRUCTIONS:
- Chop the kale, purple cabbage, avocado and scallion.
- Mix in a bowl along with all the remaining ingredients. Serve and enjoy!
*Note: If you are taking this recipe on the go then we suggest keeping the liquids and sauces in a small separate container to prevent the salad from getting mushy. Stays fresh in the refrigerator for 1-2 days.
NUTRITION FACTS per serving:
- Calories 240
- Protein 8 grams
- Carbs 18 grams
- Fat 16 grams
- Fiber 7 grams
- Sugar 6 grams
- Iron 12% DV
- Calcium 12% DV
- Sodium 14% DV
DV = Daily Value, Based on diet for healthy adults
Nutritionist notes: Recipes with lots of raw plant-based foods are very beneficial for out gut biome. If you worry that this recipe is a bit low on protein, then the easy thing to do is to complement it with a higher protein recipe during the same day. You could also simply add a protein drink in case you have several low protein recipes during the same day.
Tags: low-carb, dairy-free, gluten-free, vegan, vegetarian, plant-based, high-fiber, gastric sleeve, vsg, bariatric, recipe
*The picture is meant for illustrative purposes and may sometimes not be representative of the serving size. For a precise serving size please follow the list of ingredients carefully, using grams as the most exact measurement.