PCOS Vegetarian Vietnamese Recipes: Dinner - Vegetarian Vietnamese Salad
Nutrition per Serving
350
Calories
12g
Protein
40g
Carbs
15g
Fat
Grocery list: Cabbage, Carrots, Red Bell Pepper, Quinoa, Fresh Mint, Fresh Cilantro, Peanuts, Lime, Soy Sauce, Sesame Oil, Honey, Garlic. This salad has a low Glycemic Index due to the use of quinoa and high-fiber vegetables.
Ingredients
1 cup shredded cabbage (100g), 1 cup shredded carrots (100g), 1 red bell pepper, thinly sliced, 1 cup cooked quinoa (185g), 1/2 cup chopped fresh mint (20g), 1/2 cup chopped fresh cilantro (20g), 1/4 cup chopped peanuts (35g), For the dressing: 2 tablespoons lime juice (30ml), 1 tablespoon soy sauce (15ml), 1 tablespoon sesame oil (15ml), 1 tablespoon honey (21g), 1 clove garlic, minced
Instructions
1. In a large bowl, combine cabbage, carrots, bell pepper, quinoa, mint, and cilantro. 2. In a small bowl, whisk together lime juice, soy sauce, sesame oil, honey, and garlic. 3. Pour dressing over salad and toss to combine. 4. Top with chopped peanuts before serving.
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