Servings: 1 - size: servings

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_outline

per 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

© 2024, made by Keto Travelers

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