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Tag: salads

  • Grilled Tilapia with Crunchy Corn Salsa & Arugula

    Grilled Tilapia with Crunchy Corn Salsa & Arugula

    How to Make Grilled Tilapia with Crunchy Corn Salsa & Arugula

    This grilled tilapia is a fresh and flavorful dish that fits in the Dietary Approaches to Stop Hypertension (DASH) Meal Pattern, meaning it’s a good choice for those who are mindful of their blood pressure. Tender tilapia fillets are grilled to perfection and served with a vibrant salsa made from crunchy corn, tomatoes, onions, and cilantro, all atop a bed of peppery arugula.  


    15 min prep time


    8 min cook time


    4servings


    4 oz tilapia, ¾ cup salsa, 1 cup arugula

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large bowl, combine corn, red bell pepper, red onion, jalapeño, rice vinegar, olive oil, and cilantro. Toss well and set aside.

    2. Pat the tilapia fillets dry with a paper towel. Spray with cooking spray on both sides. Sprinkle evenly with cumin, smoked paprika, garlic powder, and black pepper.

    3. Preheat a grill or grill pan over medium-high heat. Spray the pan with oil. Grill the tilapia for 3–4 minutes per side, or until the fish flakes easily with a fork. Remove from heat and let rest for a minute.

    4. Divide the arugula among 4 plates. Place a grilled tilapia fillet on top of the arugula. Spoon the crunchy corn salsa over and around the fish.

    Seafood
    Latin American
    Caribbean
    Salads
    Gluten-Free
    Dinner
    Lunch
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      4 oz tilapia, ¾ cup salsa, 1 cup arugula


    • Amount per serving



      Calories





      240

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      60mg

      20%

    • Sodium
      380mg

      17%

    • Total Carbohydrate
      22g

      8%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        12g
      • Added Sugars
        6g

        12%

    • Protein
      26g

    • Potassium
      689mg
      15%

    Ingredients

    fresh or frozen corn kernels (thawed if frozen)
    2 cup

    red bell pepper (diced)
    1 med

    red onion (finely diced)
    1/2 small

    jalapeño pepper (finely diced)
    1 small

    unseasoned rice vinegar
    2 tbsp

    olive oil
    1 tbsp

    fresh cilantro (chopped)
    1/4 cup

    tilapia (fresh or frozen, thawed)
    4 fillets (4–5 oz each)

    nonstick cooking spray
    1 whole

    ground cumin
    1 tsp

    smoked paprika
    1 tsp

    garlic powder
    1/4 tsp

    black pepper
    1/4 tsp

    baby arugula
    4 cup

  • Grilled Jalapeno-Peach Chicken Thighs with Creamy Avocado & Artichoke Salad

    Grilled Jalapeno-Peach Chicken Thighs with Creamy Avocado & Artichoke Salad

    How to Make Grilled Jalapeno-Peach Chicken Thighs with Creamy Avocado & Artichoke Salad

    Bring a taste of summer to your table with these tasty dishes that fit the Very-Low-Carbohydrate Meal Pattern. This dish is a perfect blend of sweet, spicy, and creamy flavors, making it a delightful meal for any occasion.


    15 min prep time


    20 min cook time


    4servings


    6oz chicken, ½ cup peach/peppers, 2 cups salad

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 400 degrees F.

    2. Pat the chicken thighs dry with paper towels. Season both sides with pepper.

    3. Heat a large ovenproof skillet over medium-high heat. Add olive oil and swirl to coat. Place the chicken in the skillet and sear on one side until golden brown, about 5–6 minutes. Flip the chicken, then remove the skillet from heat.

    4. Arrange the peach slices and diced jalapeños around the chicken in the skillet.

    5. Drizzle with lemon juice, zest, and sugar-free syrup. Transfer the skillet to the oven and bake for 15–18 minutes, or until the chicken is fully cooked (165 degrees F internal temperature).

    6. Meanwhile, in a medium bowl, whisk together minced garlic, mayonnaise, apple cider vinegar, Dijon mustard, and dried basil.

    7. Add sliced artichoke hearts and avocado to the bowl with the dressing. Toss gently to coat. Add spring mix and toss again to combine.

    8. Divide the salad among plates. Top with roasted chicken and caramelized peaches.

    Veggie Rich
    Caribbean
    Salad Dressings & Condiments
    Salads
    Gluten-Free
    Foodie
    Dinner
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    Nutrition facts

    4 Servings



    • Serving Size

      6oz chicken, ½ cup peach/peppers, 2 cups salad


    • Amount per serving



      Calories





      330

    • % Daily value*

    • Total Fat
      13g

      17%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      135mg

      45%

    • Sodium
      330mg

      14%

    • Total Carbohydrate
      16g

      6%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        8g
      • Added Sugars
        0g

        0%

    • Protein
      39g

    • Potassium
      203mg
      4%

    Ingredients

    boneless skinless chicken thighs
    1 1/2 lbs

    black pepper
    1/2 tsp

    olive oil
    2 tsp

    peaches (halved, pitted, and sliced)
    2 small

    jalapeño pepper (seeded and finely diced)
    2 whole

    lemon (zested and juiced)
    1 whole

    sugar-free maple-type syrup
    1 tbsp

    garlic (minced)
    1 clove

    Plain Nonfat Greek yogurt
    2 tbsp

    Apple Cider Vinegar
    1 tbsp

    Dijon Mustard
    1 tsp

    dried basil
    1 tsp

    marinated artichoke hearts (drained and sliced)
    4 oz

    avocado (halved, pitted, and sliced)
    1/2 whole

    spring mix salad
    5 oz

  • Seared Barbecue Tempeh Salad

    Seared Barbecue Tempeh Salad

    How to Make Seared Barbecue Tempeh Salad

    Savor the bold and smoky flavors of this Seared Barbecue Tempeh Salad, a vibrant dish that fits the Vegan Meal Pattern. Grilled tempeh is marinated in a zesty barbecue sauce and served over a fresh bed of greens, topped with crunchy vegetables and a tangy dressing. It’s a perfect blend of textures and flavors, ideal for a satisfying vegan meal.


    10 min prep time


    5 min cook time


    4servings


    3 cups veggie salad, 1/2 cup tempeh and peppers

    Print Recipe >

    Step-By-Step Instructions:

    1. Slice tempeh crosswise into thin strips and place in a medium bowl. Add bell peppers and barbecue sauce to the bowl with the tempeh and gently stir to coat.

    2. Preheat a large skillet over medium-high heat.

    3. Once the skillet is hot, add oil and swirl to coat the bottom. Add tempeh and bell peppers in a single layer and cook, flipping once, until tempeh is browned and warmed through, 4–5 minutes. Remove from heat.

    4. To assemble the salads, divide romaine, cucumber, and tomatoes between plates or bowls. Top with barbecue tempeh and peppers, and drizzle with dressing.

    American
    Salads
    Vegetarian
    Vegan
    Dinner
    Lunch
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    Nutrition facts

    4 Servings



    • Serving Size

      3 cups veggie salad, 1/2 cup tempeh and peppers


    • Amount per serving



      Calories





      220

    • % Daily value*

    • Total Fat
      9g

      12%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      450mg

      20%

    • Total Carbohydrate
      23g

      8%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        9g
      • Added Sugars
        0g

        0%

    • Protein
      16g

    • Potassium
      874mg
      19%

    Ingredients

    tempeh (8 oz)
    1 package

    red bell pepper (thinly sliced)
    1 whole

    barbecue sauce (no sugar added)
    3 oz

    olive oil
    2 tsp

    romaine lettuce (chopped)
    1 head

    English cucumber(s) (thinly sliced into half-moons)
    1 whole

    cherry tomatoes (halved)
    1 cup

    fat-free Catalina salad dressing
    1/3 cup

  • Green Goddess Salad with Smoked Salmon & Everything Bagel Seasoning

    Green Goddess Salad with Smoked Salmon & Everything Bagel Seasoning

    How to Make Green Goddess Salad with Smoked Salmon & Everything Bagel Seasoning

    Indulge in the fresh and zesty flavors of a green goddess salad topped with rich smoked salmon and a sprinkle of everything bagel seasoning for a crunchy twist. This salad fits the Low-Carbohydrate Meal Pattern and combines crisp romaine, creamy avocado, and tangy herbs, all drizzled with a light and flavorful dressing. 


    15 min prep time


    4servings


    4 cups salad, 2 Tbsp dressing

    Print Recipe >

    Step-By-Step Instructions:

    1. In a blender or food processor, combine Greek yogurt, parsley, chives, basil, lemon juice, garlic, olive oil, and Dijon mustard. Blend until smooth and set aside

    2. In a large salad bowl, layer romaine lettuce, baby spinach, cucumber, cherry tomatoes, radishes, and red onion.

    3. Arrange smoked salmon, hard-boiled eggs, and diced avocado on top.

    4. Evenly sprinkle everything bagel seasoning over the salad.

    5. Drizzle the dressing over the salad just before serving.

    Veggie Rich
    Low Carb
    American
    Salad Dressings & Condiments
    Salads
    No Cook
    Gluten-Free
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      4 cups salad, 2 Tbsp dressing


    • Amount per serving



      Calories





      210

    • % Daily value*

    • Total Fat
      10g

      13%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      145mg

      48%

    • Sodium
      410mg

      18%

    • Total Carbohydrate
      15g

      5%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        8g
      • Added Sugars
        0g

        0%

    • Protein
      17g

    • Potassium
      668mg
      14%

    Ingredients

    Plain Nonfat Greek yogurt
    1/4 cup

    fresh parsley (chopped)
    4 tbsp

    fresh chives (chopped)
    4 tbsp

    fresh basil leaves
    4 tbsp

    lemon juice
    2 tbsp

    garlic (minced)
    2 clove

    olive oil
    2 tsp

    Dijon Mustard
    1 tsp

    romaine lettuce (chopped)
    8 cup

    baby spinach
    2 1/2 oz

    cucumber(s) (thinly sliced)
    1 whole

    cherry tomatoes (halved)
    1 cup

    radish (thinly sliced)
    8 oz

    red onion (thinly sliced)
    1/2 small

    smoked salmon (sliced into strips)
    4 oz

    hard-boiled egg (quartered)
    3 large

    avocado (diced)
    1/2 cup

    everything bagel seasoning
    1 tsp

  • Tuna Salad Melt on Whole Grain English Muffin with Side Salad

    Tuna Salad Melt on Whole Grain English Muffin with Side Salad

    How to Make Tuna Salad Melt on Whole Grain English Muffin with Side Salad


    10 min prep time


    4 min cook time


    4servings


    1 muffin, ½ cup tuna salad, 2 cups side salad

    Print Recipe >

    Step-By-Step Instructions:

    1. In a medium bowl, combine drained tuna, Greek yogurt, Dijon mustard, celery, carrots, garlic powder, and black pepper. Mix well until evenly combined. 

    2. Preheat a non-stick skillet or griddle over medium heat.

    3. Spread the tuna salad evenly over each muffin half and top each with ½ tablespoon of cheese.

    4. Spray the skillet with cooking spray. Place the assembled muffins onto the skillet, cover, and cook on low heat until the cheese melts, about 3–4 minutes. Remove from heat.

    5. In a large bowl, combine mixed greens, cherry tomatoes, cucumber, and shredded carrots. Drizzle with balsamic vinegar and olive oil, then toss to coat. 

    6. Plate 2 muffin halves per serving alongside the salad. 

    American
    Salads
    Sandwiches
    Lunch
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      1 muffin, ½ cup tuna salad, 2 cups side salad


    • Amount per serving



      Calories





      270

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0g

    • Cholesterol
      20mg

      7%

    • Sodium
      440mg

      19%

    • Total Carbohydrate
      35g

      13%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        6g
      • Added Sugars
        1g

        2%

    • Protein
      23g

    • Potassium
      637mg
      14%

    Ingredients

    tuna packed in water (no salt added, drained)
    8 oz

    Plain Nonfat Greek yogurt
    1/4 cup

    Dijon Mustard
    2 tsp

    celery (finely diced)
    1/4 cup

    carrots (finely diced)
    1 med

    garlic powder
    1/4 tsp

    black pepper
    1/4 tsp

    whole grain English muffins (split)
    4 whole

    reduced fat mozzarella cheese (shredded)
    4 tbsp

    nonstick cooking spray
    1 whole

    mixed greens
    4 cup

    cherry tomatoes (halved)
    1 cup

    cucumber(s) (sliced)
    1/2 cup

    carrot(s) (shredded)
    1/4 cup

    balsamic vinegar
    2 tbsp

    olive oil
    1 tsp

  • Creamy Chicken Apple Salad

    Creamy Chicken Apple Salad

    How to Make Creamy Chicken Apple Salad

    This salad is a low-carb, power-food dynamo. Easy to prepare and packed full of good nutrition—protein from chicken, fiber from the apple, and healthy fat from the walnuts—this is a quick diabetes-friendly recipe that’s perfect for lunches and making ahead. Full of flavor and crunch—you won’t believe how easy it is! If there’s extra chicken, whip up a Chicken Caesar Salad Lunch Wrap to go with it and you’ve got a balanced meal.


    15 min prep time


    8servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a medium bowl, combine the chicken, celery, green onions, apple, and walnuts

    2. In a small bowl, whisk together the mayonnaise, yogurt, lemon juice and pepper. Pour over the chicken mixture and gently stir to coat.

    3. Serve salad over your choice of lettuce leaves, bread or crackers.

    Low Sodium
    Low Carb
    Kid Friendly
    American
    Salads
    Gluten-Free
    Foodie
    Lunch
    Quick & Easy
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    Nutrition facts

    8 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      100

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      30mg

      10%

    • Sodium
      190mg

      8%

    • Total Carbohydrate
      5g

      2%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        3g
      • Added Sugars
        0g

        0%

    • Protein
      11g

    • Potassium
      172mg
      4%

    Ingredients

    cooked chicken breast (chopped)
    2 cup

    celery (diced)
    2 stalks

    green onions (chopped)
    2

    medium Jonagold apple (finely diced)
    1

    walnuts (chopped)
    3 tbsp

    light mayonnaise
    1/4 cup

    yogurt (plain, fat-free)
    1/4 cup

    lemon (juiced)
    1/2

    black pepper
    1/8 tsp

  • Apple Chicken Salad with Cider Vinaigrette

    Apple Chicken Salad with Cider Vinaigrette

    How to Make Apple Chicken Salad with Cider Vinaigrette

    The perfect fall salad is here! This light and refreshing dish has it all, from juicy grilled chicken, crunchy apple chips, and tangy gorgonzola cheese dance on a bed of crisp greens. Top it off with our homemade apple cider vinaigrette for the perfect balance of sweet, tart, and savory, making it the ultimate lunch or dinner option!  


    10 min prep time


    15 min cook time


    6servings


    3 cups of salad and 2 tbsp vinaigrette

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat oven to 400º. Spread pecan on a baking sheet. Roast for 4 minutes, until they are golden brown. Remove from oven and sprinkle 1 1/2 tsp. sweetener over them.

    2. Slice grilled chicken on the bias and set aside. 

    3. Build salad between two bowls by adding lettuce, apple chips, sliced chicken, sweetened pecans, sliced red onion, and gorgonzola. 

    4. In a mini food processor, add all ingredients for vinaigrette: apple, olive oil, 2 tbsp. sweetener, apple cider vinegar, Dijon mustard, garlic, onion power, and salt. Blend on high until fully combined. Add 2 tablespoons water and blend again.  Adjust seasonings according to preference. 

    5. Serve vinaigrette alongside salad and enjoy immediately! 

    Salads
    Holidays & Entertaining
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    Nutrition facts

    6 Servings



    • Serving Size

      3 cups of salad and 2 tbsp vinaigrette


    • Amount per serving



      Calories





      340

    • % Daily value*

    • Total Fat
      19g

      24%

      • Saturated Fat
        3.5g

        18%
      • Trans Fats
        0g

    • Cholesterol
      70mg

      23%

    • Sodium
      210mg

      9%

    • Total Carbohydrate
      17g

      6%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        9g
      • Added Sugars
        0g

        0%

    • Protein
      27g

    • Potassium
      660mg
      14%

    Ingredients

    pecans
    6 tbsp

    Splenda® Stevia Sweetener (plus 1 1/2 tsp, divided use)
    2 tbsp

    grilled boneless, skinless chicken breast (shredded)
    18 oz

    spring mix salad
    18 cup

    dried apple chips (no added sugar)
    2/3 cup

    red onion (thinly sliced)
    3/4 med

    Gorgonzola cheese (crumbled)
    6 tbsp

    apple (peeled and diced)
    1/2 cup

    Extra Virgin Olive Oil (for the vinaigrette)
    1/4 cup

    Apple Cider Vinegar
    2 tbsp

    Dijon Mustard
    1 tsp

    garlic (grated, for the vinaigrette)
    1 clove

    onion powder
    1/4 tsp

    Kosher Salt
    1/4 tsp

  • Lentils and Greens with Apples

    Lentils and Greens with Apples

    How to Make Lentils and Greens with Apples

    Hearty lentils meet the vibrant flavors of leafy greens and the sweet crunch of apples in this lunch recipe. This nutrient-rich dish not only satisfies your palate with its diverse textures, it’s also a great option for a diabetes-friendly eating plan.


    15 min prep time


    20 min cook time


    4servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a medium saucepan, combine dry lentils and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15–20 minutes or until lentils are tender. Drain any excess liquid.
    2. In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent.
    3. Add minced garlic to the skillet and sauté for an additional 1–2 minutes until fragrant.
    4. Stir in the chopped mixed greens and cook until wilted.
    5. Add cooked lentils to the skillet, stirring to combine with the greens.
    6. In a small bowl, whisk together apple cider vinegar, Dijon mustard, maple syrup, salt and pepper.
    7. Pour the dressing over the lentil and greens mixture. Stir to coat evenly.
    8. Gently fold in the thinly sliced apples. Sprinkle chopped walnuts over the top and finish with the avocado.
    Fiber Focused
    Veggie Rich
    Mediterranean
    Appetizers
    Dinner
    Gluten-Free
    Lunch
    Salads
    Vegan
    Vegetarian
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    Nutrition facts

    4 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      350

    • % Daily value*

    • Total Fat
      15g

      19%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      270mg

      12%

    • Total Carbohydrate
      42g

      15%

      • Dietary Fiber
        8g

        29%
      • Total Sugars
        8g
      • Added Sugars
        2g

        4%

    • Protein
      14g

    • Potassium
      598mg
      13%

    Ingredients

    green or brown lentils (rinsed and drained)
    1 cup

    low sodium vegetable broth
    3 cup

    olive oil
    2 tbsp

    garlic (minced)
    2 clove

    mixed greens (chopped)
    4 cup

    apple (cored and thinly sliced)
    1 med

    Apple Cider Vinegar
    1/4 cup

    Dijon Mustard
    1 tsp

    maple syrup
    1 tsp

    Kosher Salt
    1/4 tsp

    black pepper
    1/4 tsp

    avocado (diced)
    1/2 med

    walnuts (chopped)
    1/4 cup

  • Watermelon Quinoa Salad

    Watermelon Quinoa Salad

    How to Make Watermelon Quinoa Salad

    This watermelon quinoa salad is packed with nutritious veggies and filling quinoa that will keep you full for hours. Try making this during the summer when watermelon is in peak for a burst of flavor.


    10 min prep time


    15 min cook time


    4servings


    2 cups salad (½ cup quinoa per serving)

    Print Recipe >

    Step-By-Step Instructions:

    1. Bring broth to boil in a small saucepan. Add quinoa and cover, reduce heat to low. Cook for 15 minutes, or until broth is absorbed. Spread quinoa onto a large baking sheet pan into a thin layer to cool.

    2. Once the quinoa has cooled to room temperature, arrange the arugula on a large serving platter. Top with quinoa, watermelon, avocado, pumpkin seeds, mint, and feta.

    3. Combine the lime zest and juice, oil, and honey in a small bowl. Whisk to combine and drizzle the dressing over the salad. Add salt and pepper if desired.

    Veggie Rich
    Mediterranean
    Salads
    Vegetarian
    Sides
    Dinner
    Lunch
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      2 cups salad (½ cup quinoa per serving)


    • Amount per serving



      Calories





      310

    • % Daily value*

    • Total Fat
      16g

      21%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      5mg

      2%

    • Sodium
      340mg

      15%

    • Total Carbohydrate
      31g

      11%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        8g
      • Added Sugars
        2g

        4%

    • Protein
      15g

    • Potassium
      606mg
      13%

    Ingredients

    low sodium vegetable broth
    1 cup

    quinoa (rinsed)
    1/2 cup

    baby arugula
    5 oz

    watermelon (medium diced)
    2 cup

    avocado (medium diced)
    1

    salted pumpkin seeds
    1/4 cup

    fresh mint (leaves torn)
    1/2 oz

    fat free feta cheese
    4 oz

    lime (zested and juiced)
    1 med

    olive oil
    1 1/2 tbsp

    honey
    1 tsp

  • Crunchy Asian Salad

    Crunchy Asian Salad

    How to Make Crunchy Asian Salad

    This crunchy Asian salad is full of colorful, fiber-rich vegetables like shredded cabbage, carrots, and bell pepper. The flavorful dressing is made with zero-calorie sweetener, so you’ll get sweetness without any added sugars. Enjoy as a side dish with your favorite Asian-inspired entrée, like baked teriyaki chicken.


    10 prep time


    5 cook time


    7servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large bowl, add cabbage, carrots, bell pepper, green onions, and toasted almonds.

    2. In a small saucepan, add all ingredients for the dressing. Stir together and add 1 tablespoon water. Heat on low just until warmed. Let dressing cool slightly, then pour dressing over salad and toss. Serve and enjoy!

    Veggie Rich
    Low Carb
    Asian
    Salad Dressings & Condiments
    Salads
    Vegetarian
    Vegan
    Sides
    Lunch
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    Nutrition facts

    7 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      110

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        0.8g

        4%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      100mg

      4%

    • Total Carbohydrate
      10g

      4%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        5g
      • Added Sugars
        0g

        0%

    • Protein
      4g

    • Potassium
      330mg
      7%

    Ingredients

    purple cabbage (shredded)
    3 cup

    carrots (shredded)
    2 cup

    bell peppers (roughly chopped)
    1 large

    green onion (scallion) (thinly sliced)
    5 stalks

    sliced almonds (toasted)
    1/2 cup

    rice wine vinegar (for the dressing)
    3 tbsp

    unsweetened creamy peanut butter (for the dressing)
    2 tbsp

    Splenda® Monk Fruit Granulated Sweetener (for the dressing)
    3 tbsp

    garlic (grated, for the dressing)
    1 clove

    sesame oil (for the dressing)
    1/2 tbsp

    fresh ginger (grated, for the dressing)
    2 tsp