About
This salad is so full of amazing flavors and textures. The salad features cabbage, carrots, snap peas and green onions. The cabbage and carrots makes the salad very crunchy and helps to offset the cauliflower rice. It is tossed into an almond butter, soy, lime and rice vinegar dressing that is so savory and amazing. I paired this with tofu to make it a main dish, but it can be eaten as a side or paired with any protein like chicken or shrimp. Recipe says basil, but use Thai basil. For the soy sauce, use tamari which is wheat-free.
Ingredients
- 3 cup cauliflower rice
- 3 cup, chopped red cabbage
- ½ cup, chopped green onions
- ¼ cup cilantro
- ¼ cup spearmint fresh mint
- ¼ cup basil fresh
- 1 small (5-1/2 in. long) carrots
- ¼ cup almond butter
- 3 tablespoon soy sauce
- 2 tablespoon rice vinegar sodium free sugar free genuine brewed by marukan
- 1 teaspoon sesame seed oil by dynasty
- 1 teaspoon ginger
- 1 tablespoon lime juice raw
- 1 tablespoon water
- 1 tablespoon oil
- 19 ounce firm tofu by house foods
- ½ cup snow peas by marketside
Instructions
- Heat cauliflower rice and place in refrigerator to cool. In the meantime, wash red cabbage, green onions, cilantro, mint, Thai basil and carrots. Place these ingredients in a large mixing bowl.
- Shred red cabbage, carrots, snow peas and chop green onions with a sharp mandolin or knife.
- Place all veggies including cauliflower rice in a large mixing bowl.
- In a small mixing bowl, whisk together soy sauce, almond butter, rice vinegar, sesame seed oil, grated ginger, lime juice and water.
- If serving with tofu, heat medium saute pan over medium-high heat until hot. Add 1 T oil and wait until oil is shimmering. Then add tofu and cook until tofu turns a nice golden color (about 5 minutes). Flip and repeat on the other side. Let tofu cool for 2-3 minutes and then cut into cubes to serve on top of salad.
Nutrition Facts
- Servings: 8
- Calories: 163.9kcal (per serving)
- Fat: 10.5g (per serving)
- Carbs: 10.8g (per serving)
- Protein: 9.2g (per serving)
