Monday, April 23, 2018

Keto Vegan Kelp Noodle Salad

This fresh raw salad is a great keto vegan friendly low-carb salad option. It’s bursting with bright bold flavors like garlic and ginger. I just love the crunch of the kelp noodles!

Preparation time
Hands-on:    10 minutes
Overall:     10 minutes
Nutritional values (per serving)
Total Carbs 12.6 grams
Fiber 4 grams
Net Carbs 8.5 grams
Protein 7 grams
Fat 17.7 grams
of which Saturated 2.1 grams
Energy 240 kcal
Magnesium 102 mg (26% RDA)
Potassium 347 mg (17% EMR)

Macronutrient ratio: Calories from carbs (15%), protein (13%), fat (72%)

Ingredients (makes 4 servings) Salad:
  • 1 pack kelp noodles (340 g/ 12 oz)
  • 2-3 green onions, thinly sliced (15 g/ 0.5 oz)
  • 1 small cucumber, julienned (100 g/ 3.5 oz)
  • 1/4 cup grated carrots (24 g/ 0.9 oz)
  • 1/2 cup cashews, crushed (68 g/ 2.4 oz)
  • handful of cilantro, minced (15 g/ 0.5 oz)
Almond Satay Dressing: Instructions
  1. Combine the salad ingredients in a large bowl.
  2. In a small jar combine all dressing ingredients, seal and shake to combine. Pour the dressing over the salad and toss to combine. Serve. Store in an airtight container chilled for up to 3 days.
https://ift.tt/2JgUCDN

No comments:

Post a Comment