I love this recipe in the summertime! So easy to throw together for lunch without heating up the kitchen. 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 on top! 🙂 . This tasty dish can be enjoyed by people on all phases of Atkins and Keto diets. It is suitable for Primal-Paleo followers as well.
INGREDIENTS:
2 T. lime juice
2 T. rice vinegar
2T. + 2 tsp. sesame oil
1 tsp. hot sesame oil (or ¼ tsp. Sriracha sauce)
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). Adding ½ c/ chicken to each serving adds about 150 calories, 9g fat, 18g protein to each serving.
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 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
Buttoni's Low-Carb Recipes 