Ingredients:
- 3 cup - Cauliflower Rice
- 3 cup - Red Cabbage
- 1/2 cup - Green Onions
- 1/4 cup - Cilantro
- 1/4 cup - Spearmint Fresh Mint
- 1/4 cup - Basil Fresh
- 1 small - Carrots
- 1/4 cup - Almond Butter
- 3 tbs - Soy Sauce
- 2 tbs - Rice Vinegar Sodium Free Sugar Free
- 1 tsp - Sesame Seed Oil
- 1 tsp - Ginger
- 1 tbs - Lime Juice Raw
- 1 tbs - Water
- 1 tbs - Oil
- 532 g - Firm Tofu
- 1/2 cup - Snow Peas
Nutritional values:
info_outlineper 1 serving
- Calories: 156 Kcal
- Proteins: 8.50 g
- Fats: 9.70 g
- Total carbs: 10.80 g
- Fiber: 4.20 g
- Net carbs: 6.60 g
Crunchy Thai Almond Salad with Cauliflower Rice + Tofu
Preparation: 28 min
Heat cauliflower rice and place in refrigerator to cool. In the meantime, wash red cabbage, green onions, cilantro, mint, Thai basil and carrots. Place these ingredients in a large mixing bowl.
Shred red cabbage, carrots, snow peas and chop green onions with a sharp mandolin or knife.
Place all veggies including cauliflower rice in a large mixing bowl.
In a small mixing bowl, whisk together soy sauce, almond butter, rice vinegar, sesame seed oil, grated ginger, lime juice and water.
If serving with tofu, heat medium saute pan over medium-high heat until hot. Add 1 T oil and wait until oil is shimmering. Then add tofu and cook until tofu turns a nice golden color (about 5 minutes). Flip and repeat on the other side. Let tofu cool for 2-3 minutes and then cut into cubes to serve on top of salad.
lowcarb lunch dinner
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