PCOS Vegan Filipino Recipes: Dinner - Vegan Filipino Salad
Nutrition per Serving
350
Calories
12g
Protein
45g
Carbs
15g
Fat
This salad is packed with low GI vegetables like cabbage, carrots, cucumbers, and bell peppers. The dressing is a simple mix of apple cider vinegar and olive oil. Grocery list: cabbage, carrots, cucumbers, red and green bell peppers, apple cider vinegar, olive oil, salt, and pepper.
Ingredients
1 cup shredded cabbage (US), 100g shredded cabbage (Metric), 1 cup julienned carrots (US), 100g julienned carrots (Metric), 1 cup sliced cucumbers (US), 100g sliced cucumbers (Metric), 1/2 cup chopped red bell pepper (US), 50g chopped red bell pepper (Metric), 1/2 cup chopped green bell pepper (US), 50g chopped green bell pepper (Metric), 1/4 cup apple cider vinegar (US), 60ml apple cider vinegar (Metric), 2 tablespoons olive oil (US), 30ml olive oil (Metric), Salt and pepper to taste
Instructions
1. In a large bowl, combine the cabbage, carrots, cucumbers, and bell peppers. 2. In a small bowl, whisk together the apple cider vinegar, olive oil, salt, and pepper. 3. Pour the dressing over the vegetables and toss to combine. 4. Let the salad sit for at least 30 minutes before serving to allow the flavors to meld together.
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