Thai Chopped Salad (Meal Prep Friendly)

• porcje: 8 servings
• czas aktywny: 30 minutes
• całkowity czas: 30 minutes

Składniki

1 cup dry white quinoa (cooked according to package instructions)

2 cups defrosted frozen edamame beans

2 cups purple cabbage (shredded, about ½ a medium head of cabbage)

2 cups carrots (shredded)

1 cup curly kale (chopped, stems removed)

1 cup cucumber (diced)

¼ cup cilantro (chopped)

½ cup roasted peanuts (chopped)

⅓ cup diced green onions

1 tbsp jalapeno (diced)

¼ cup olive oil

1 tbsp sesame oil

Juice of ½ a lime (about 1 tbsp)

1 inch of fresh ginger (grated)

3 tbsp low sodium soy sauce

2 tbsp water

1 tbsp honey

2 tbsp white vinegar

Wskazówki

In a large bowl, mix together all salad ingredients.

To make the dressing, whisk together all dressing ingredients in a medium sized bowl. Pour the dressing over the salad and toss to coat.

Once the salad is thoroughly coated in the dressing, sprinkle with optional toppers such as cilantro, roasted peanuts, green onions and jalapeno!

Wartości Odżywcze

• Kalorie: 291 kcal
• Tłuszcz Całkowity: 16 g
• Tłuszcz Nasycony: 2 g
• Tłuszcz Nienasycony: 12 g
• Sód: 291 mg
• Węglowodany Całkowite: 29 g
• Błonnik Pokarmowy: 6 g
• Cukry Całkowite: 6 g
• Białko: 11 g