PCOS Vegetarian Vietnamese Recipes: Lunch - Vegetarian Vietnamese Chicken Salad
Nutrition per Serving
350
Calories
20g
Protein
40g
Carbs
10g
Fat
Grocery list: Firm tofu, cabbage, carrot, red bell pepper, fresh mint leaves, fresh cilantro leaves, peanuts, lime, soy sauce, sesame oil, honey, garlic, ginger. The salad has a low GI due to the high fiber content of the vegetables and tofu.
Ingredients
1 package (14 ounces) firm tofu, 2 cups shredded cabbage, 1 carrot (julienned), 1 red bell pepper (thinly sliced), 1/2 cup fresh mint leaves, 1/2 cup fresh cilantro leaves, 1/4 cup chopped peanuts, For the dressing: 2 tablespoons lime juice, 1 tablespoon soy sauce, 1 tablespoon sesame oil, 1 tablespoon honey, 1 garlic clove (minced), 1 teaspoon grated fresh ginger
Instructions
1. Press tofu to remove excess water and cut into thin strips. 2. In a large bowl, combine tofu, cabbage, carrot, bell pepper, mint, cilantro, and peanuts. 3. In a small bowl, whisk together lime juice, soy sauce, sesame oil, honey, garlic, and ginger. 4. Pour dressing over salad and toss to combine. 5. Serve immediately or refrigerate for up to 2 hours before serving.
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