Print

Veggie Asian Salad

  • Author: Fork & Beans
  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Yield: 2 Salad Bowls 1x

Scale

Ingredients

For the Salad:

  • 2 c. salad mix
  • 1 c. red cabbage, shredded
  • 1 c. broccoli florets
  • 1/2 c. snow peas
  • 1/2 green apples, sliced
  • 2 Tbsp. sliced almonds
  • 2 Tbsp. raw sunflower seeds

For the Creamy Dressing:

  • 2 Tbsp. tahini
  • 2 Tbsp. raw apple cider vinegar
  • 1 Tbsp. raw almond butter (or use SunButter)
  • 12 Tbsp. water (for desired consistency)
  • 1/2 tsp. grated fresh ginger
  • 1 drop liquid Stevia

Instructions

  1. For the dressing, whisk everything together until smooth.
  2. Drizzle over salad veggies.
  3. Garnish with hemp seeds (optional).


Notes

The salad dressing will coat approximately 4 salads. For the leftover dressing, place in a sealed container and keep in the refrigerator for a few days.


Nutrition

  • Serving Size: 1
  • Calories: 134
  • Sugar: 4g
  • Sodium: 23mg
  • Fat: 9g
  • Saturated Fat: 0.8g
  • Carbohydrates: 12g
  • Fiber: 4g
  • Protein: 5g