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Eastern Dragon Salad

Submitted by LASrecipes

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

YIELD

1 servings

PREP

15 min

COOK

0 min

READY

20 min

Ingredients

½

CUP CABBAGE
purple, finely shredded

½

ZUCCHINIS
julienned

4

EACH SUGAR SNAP PEA
finely sliced *

¼

CUP MUNG BEAN SPROUT
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 ONIONS
finely chopped

1

TABLESPOON MAPLE SYRUP

1

TABLESPOON SESAME OIL

1

TABLESPOON GINGER
fresh, minced

1

CLOVE GARLIC
minced

1

KAFFIR LIME LEAF
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 391 42% 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?

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

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