Keto Thai Veggie Salad
This Keto Thai Veggie Salad is packed with all the flavors of the Far East with a lot less baggage from carbs and added sugars.
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Servings: 8
Calories: 200kcal
Ingredients
Salad Ingredients
- 4 cup Shredded Cabbage
- 1 cup Seedless Cucumber thinly sliced
- 1 cup Carrots julienned
- 1/2 cup Mini Bell Peppers yellow and orange bell peppers
- ½ cup Radishes
- 1 Jalapeno
- 1 cup Red Onion
- 1/4 cup Scallions
- 1 Tbsp Sesame Seeds
Spicy Thai Dressing
- 1/2 cup Peanut Butter or Almond Butter
- 1/4 cup Avocado Oil
- 2 tbsp Sriracha
- 2 tbsp Fish Sauce
- 2 tbsp Soy Sauce
- 1 tsp Rice Wine Vinegar
- Juice of one lime w/ zest
- 1/2 tsp Salt
- ½ tsp Chinese Five Spice
- 2 tbsp Choczero Maple Flavored Syrup Optional
Instructions
- Using a mandoline with the julienne blade carefully slice all the veggies as thin as you like. Place in a large bowl and set aside to prepare the dressing.
- Blend all of the dressing ingredients together until smooth.
- Pour the dressing over the veggies and toss to combine. Garnish with scallions and sesame seeds. Chill for 30 minutes before serving
Notes
Serving Size 1/2 Cup
Store in a sealed container for 3-5 days ( do not freeze)
Dressing alone will last for 1 month in the fridge.
Nutrition
Serving: 4oz | Calories: 200kcal | Carbohydrates: 12g | Protein: 6g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Sodium: 928mg | Potassium: 347mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3241IU | Vitamin C: 41mg | Calcium: 54mg | Iron: 1mg