Thai Asian Salad & Sunflower Dressing
Thai Asian Salad with nut free sunflower dressing! A loaded detox salad with cabbage, carrots, and bell peppers tossed in a spicy Asian dressing. Healthy fat and carbs unite! Serve as a side salad or add your favorite lean protein for a complete meal. Vegan + Paleo + Whole30 + Low Calorie + Gluten Free
Servings: 2 servings
Calories: 389kcal
Ingredients
For the Salad:
- 3 cups green cabbage shredded
- 2 cups red cabbage shredded
- 2 cups carrots shredded
- 1 red bell pepper chopped
- 2 tablespoons sunflower seeds
For the Dressing:
- 1/4 cup sunflower butter cashew butter, almond butter or peanut butter work too
- 1/4 cup water
- 1 tablespoon coconut aminos
- 1 tablespoon apple cider vinegar
- 2 tablespoons lime juice
- 1/2 tablespoon minced ginger
- 1 teaspoon red pepper flakes
Instructions
- In a large mixing bowl, add the carrots, cabbages and chopped bell pepper. Use a salad chopper to chop the mixture or a pizza cutter works too.
- In a blender, add the ingredients for the dressing. Blend until smooth. You can add less water if you prefer your dressing thicker.
- Add the dressing and sunflower seeds to the salad. Toss to combine and serve! If not serving immediately, keep the dressing on the side until ready to eat.
Notes
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
Nutrition
Serving: 1serving | Calories: 389kcal | Carbohydrates: 42g | Protein: 13g | Fat: 21g | Saturated Fat: 2g | Sodium: 324mg | Potassium: 1037mg | Fiber: 10g | Sugar: 15g | Vitamin A: 24640IU | Vitamin C: 178mg | Calcium: 172mg | Iron: 4.1mg