I love this hearty lunch salad recipe in the summertime! So easy to throw together without heating up the kitchen. I used Tahini (ground sesame seed paste) in the dressing when I made this originally. It is very good in it. But since many people don’t always have tahini on hand, I have calculated the nutritional info below without the tahini. Remember tahini (sesame seeds) are not acceptable until OWL phase of Atkins plan). When I have a little leftover cooked chicken or steak, I like to add it to the top of this salad to make it a complete meal. But this salad is delicious without any meat at all! :).
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2 T. lime juice
2 T. rice vinegar
2T. + 2 tsp. sesame oil
1 tsp. hot sesame oil
3-4 drops liquid sweetener
3 T. low-sodium soy sauce
1 tsp. minced fresh ginger
6 c. shredded Napa cabbage
1 c. chopped fresh cilantro
1 shredded carrot
½ fresh jalapeno, seeded, sliced in small julienne strips
OPTIONAL: 2 T. peanut butter added to dressing (not calculated in below). Leftover cooked steak (or chicken as shown above).
DIRECTIONS: Whisk first 7 ingredients together in a small bowl for the dressing. Set aside. Shred/slice napa cabbage and place in large bowl. Add grated carrot, cilantro and julienned jalapeno. Toss well and plate servings. You can alternately so plate directly in layers on each person’s plate if you prefer (what I in the photo above). If adding any meat, sprinkle in equal amounts on each serving. Provide dressing in individual small cups for each person to add as they please.
NUTRITIONAL INFO: Makes 4 large servings, each containing approximately:
95 calories, 3.6 g fat, 2.9 g protein, 13.5 g carbs, 5.0 g fiber, 8.5 g NET CARBS, 350 mg sodium