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Eastern Dragon Salad

 

A very healthy take on pad-thai, full of antioxidants and healthy fats.
10

Yield

1

servings

Prep

15

min

Cook

0

min

Ready

20

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

½ cup cabbage
purple, finely shredded
½ each zucchini
julienned
4 each sugar snap peas
finely sliced
*
¼ cup mung bean sprouts
small handful
¼ cup almonds
small handful
*
¼ cup coriander
small handful, finely chopped
*
1 teaspoon sesame oil
To make the dressing:
¼ cup sundried tomatoes
soaked in water and dried
2 tablespoons water
from soaking sun-dried tomatoes
¼ cup almond butter
*
2 tablespoons orange juice
freshly squeezed
1 tablespoon red onion
finely chopped
1 tablespoon maple syrup
1 tablespoon sesame oil
1 tablespoon ginger
fresh, minced
1 clove garlic
minced
1 each kaffir lime leaves
finely shredded
*
1 pinch sea salt
or to taste
*

Directions

First, make the sauce – blend everything together in one go, put the liquid in first to help it blend.

Next, make the salad, toss the cabbage, zucchini, snow peas and sprouts in a bowl with the sesame oil.

Either mix the salad with the dressing or arrange the salad on a plate and spoon the dressing on top.

Finish with coriander leaves and chopped almonds.

Adapted from begoodorganics. com

Photo credit begoodorganics. com

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 590g (20.8 oz)
Amount per Serving
Calories 39142% of calories from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 331mg 14%
Total Carbohydrate 19g 19%
Dietary Fiber 7g 28%
Sugars g
Protein 16g
Vitamin A 8% Vitamin C 105%
Calcium 14% Iron 18%
* based on a 2,000 calorie diet How is this calculated?

 

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