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Crunchy Asian Salad

By: gfp
Preparation Time Time To Table
10 min. 15 min.

Ingredients:

    • 10 oz. cabbage, shreddedFODMAP
    • 4 green onions, choppedFODMAP
    • 1/3 C. coconut oil , melted
    • 4 Tbsp. rice vinegar
    • 2 Tbsp. pure cane sugar
    • 1/2 C. almonds, sliced
    • 1 Tbsp. sesame seeds, lightly toasted
    • 1/2 C. sunflower seeds, hulled and roasted
    • 1 tsp. salt , or to taste
    • 1/2 tsp. black pepper, or to taste

Toss together the shredded cabbage and green onions.

In a small bowl, whisk together the oil, vinegar, and sugar.  Add salt and pepper, to taste.  Pour over the salad.

Add almonds and seeds.  Toss lightly, cover and refrigerate.  If you have the time, refrigerate over night.

 

Yield: 

8 C.

Nutritional Information

Serving size:
1/2 C.
Amount per serving
Total Calories:
207
Total Fat Calories:
144
Fat:
16gm
Saturated Fat:
8gm
Protein:
3gm
Carbohydrate:
13gm
Sugar:
8gm
Fiber:
3mg
Sodium:
123mg

Tip: 

Optional: 2 Tbsp unsweetened coconut flakes, toasted for additional crunch!