Low carb recipe salad plant-based

Cabbage Salad with Peanut Dressing

Print Recipe
Course Salad
Servings 4 per container
Calories 90 kcal

Ingredients
  

  • ½ head of cabbage shredded
  • ½ head of romaine lettuce shredded
  • 2 carrots shredded
  • 1 bell pepper thinly sliced
  • 2 green onions thinly sliced
  • ½ cup cooked chicken shredded (optional)

Dressing:

  • 1 tsp. fresh ginger minced or grated
  • 1 Tbsp. low-sodium soy sauce
  • 2 Tbsps. smooth peanut butter
  • Juice from 1 fresh lime

Instructions
 

  • Make the dressing ahead of time and store in a large Ziploc bag in the fridge.
  • Shred cabbage, lettuce and carrots and store in a separate Ziploc bag in the fridge.
  • Slice bell pepper and green onions and store in another Ziploc bag in the fridge.
  • When ready to serve toss all ingredients in a large bowl with the dressing and enjoy!

Video

Notes

Add peanuts for extra crunch and red pepper flakes for a spicy dressing
https://www.houstonfoodbank.org/wp-content/uploads/2024/04/Cabbage-Go-English.pdfhttps://www.houstonfoodbank.org/wp-content/uploads/2024/04/Cabbage-Go-Mandarin.pdfhttps://www.houstonfoodbank.org/wp-content/uploads/2024/04/Cabbage-Go-Spanish.pdfhttps://www.houstonfoodbank.org/wp-content/uploads/2024/04/Cabbage-Go-Vietnamese.pdf
https://www.houstonfoodbank.org/wp-content/uploads/2024/04/Carrots-Go-English.pdfhttps://www.houstonfoodbank.org/wp-content/uploads/2024/04/Carrots-Go-Mandarin.pdfhttps://www.houstonfoodbank.org/wp-content/uploads/2024/04/Carrots-Go-Spanish.pdfhttps://www.houstonfoodbank.org/wp-content/uploads/2024/04/Carrots-Go-Vietnamese.pdf
https://www.houstonfoodbank.org/wp-content/uploads/2024/04/Ginger-Go-English.pdfhttps://www.houstonfoodbank.org/wp-content/uploads/2024/04/Ginger-Go-Mandarin.pdfhttps://www.houstonfoodbank.org/wp-content/uploads/2024/04/Ginger-Go-Spanish.pdfhttps://www.houstonfoodbank.org/wp-content/uploads/2024/04/Ginger-Go-Vietnamese.pdf
Keyword protein, vegetable