Asian Chopped Salad
This brightly colored salad is full of fresh flavor and healthy nutrients.
Per 1-cup serving: 60 Calories, 3g Protein, 9g Carbohydrates, 1.5g Fat, 0mg Cholesterol, 3g Fiber, 270mg Sodium
Yield: Salad: 6 1-cup servings; Dressing: 1.5 Cups
Ingredients
Salad
- 2 cups green cabbage, sliced thin
- 2 cups red cabbage, sliced thin
- 1 cup grated carrot
- 1 red bell pepper, julienned into 1-inch strips
- 2 Tbsp. chopped, fresh cilantro
(Serve with choice of lean protein to make this a main dish.)
Asian Dressing
- 1/3 cup soft silken tofu
- ¼ cup white or yellow golden miso*
- ¼ cup rice wine vinegar
- 2 Tbsp. fresh lime juice
- 2 Tbsp. water
- 2 Tbsp. low-sodium soy sauce
- 2 Tbsp. natural unsweetened peanut butter
- 2 Tbsp. pickled ginger
- 1 Tbsp. honey
- 1 ½ tsp. mustard powder
- 1 ½ tsp. minced garlic
- 2 Tbsp. minced scallions
- 2 Tbsp. chopped, fresh cilantro
- ½ teaspoon red pepper flakes (optional)
- Sesame seeds (optional)
Instructions
In a food processor, blend the following ingredients until smooth: tofu, miso, rice wine vinegar, lime juice, water, soy sauce, peanut butter, pickled ginger, honey, mustard powder, garlic and red pepper flakes.
Stir in scallions and cilantro.
Combine green cabbage and red cabbage with carrot, bell pepper and cilantro in a large mixing bowl.
Add ½ cup Asian Dressing and toss well. Garnish with cilantro and sesame seeds (if desired).
*Miso is available at Japanesse markets and in the Asian foods section of some supermarkets.
Source: Biggest Loser 30-Day Jump Start
