PCOS Vegetarian Asian Recipes: Lunch - Asian Kale Salad
Nutrition per Serving
300
Calories
10g
Protein
25g
Carbs
15g
Fat
Grocery list: Kale, Carrots, Red bell pepper, Sesame seeds, Soy sauce, Sesame oil, Rice vinegar, Honey. This recipe has a low GI due to the high fiber content from the kale and carrots.
Ingredients
2 cups of kale (US), 500 grams of kale (Metric), 1 cup of shredded carrots (US), 200 grams of shredded carrots (Metric), 1 red bell pepper sliced (US), 1 red bell pepper sliced (Metric), 2 tablespoons of sesame seeds (US), 30 grams of sesame seeds (Metric), 2 tablespoons of soy sauce (US), 30 ml of soy sauce (Metric), 1 tablespoon of sesame oil (US), 15 ml of sesame oil (Metric), 1 tablespoon of rice vinegar (US), 15 ml of rice vinegar (Metric), 1 tablespoon of honey (US), 15 ml of honey (Metric)
Instructions
Step 1: Wash and dry the kale, then remove the stems and chop into bite-sized pieces. Step 2: In a large bowl, combine the kale, shredded carrots, and sliced red bell pepper. Step 3: In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, and honey. Step 4: Pour the dressing over the salad and toss to combine. Step 5: Sprinkle the salad with sesame seeds before serving.
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