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INGREDIENTS
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4-6 Servings
1 teaspoon lime zest, finely chopped
3 limes or 1 lemon, juiced
1/4 cup miso
1 tablespoon toasted sesame oil
2 teaspoons grated fresh ginger
2 tablespoons nam pla (fish sauce) or soy sauce
3 cloves garlic, pressed
2 tablespoons date sugar or brown sugar |
2 coarsely chopped serranos or 1 dried red Thai chile, chopped (for milder flavor, remove ribs and seeds)
4 cups broccoli florets, lightly blanched and coarsely chopped
1 cup shredded green cabbage
1/2 cup mung bean sprouts
1/3 cup chopped fresh cilantro
2 tablespoons chopped fresh mint
1/3 cup toasted crushed peanuts or 3 tablespoons sesame seeds
1/4 cup diced roasted red bell peppers |
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METHODS
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1. Combine first nine ingredients and toss well with broccoli, cabbage, bean sprouts, cilantro and mint.
2. Allow salad to marinate in refrigerator 1 to 2 hours.
3. Before serving, top with peanuts, sesame seeds or bell peppers. |
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NUTRITIONAL INFORMATION PER SERVING (Calculated
for 1 serving)
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Calories 189
Calories from Fat 98 (51%)
Amount Per Serving %DV
Total Fat 10.9g 16%
Saturated Fat 1.6g 7%
Polyunsat. Fat 4.1g
Monounsat. Fat 4.6g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 1351mg 56%
Potassium 566mg 16%
Total Carbohydrate 19.7g 6% |
Dietary Fiber 4.8g 19%
Sugars 4.4g
Protein 9.2g 18%
Vitamin A 2844mcg 56%
Vitamin B6 0.4mg 18%
Vitamin B12 0.1mcg 1%
Vitamin C 109mg 181%
Vitamin E 2mcg 9%
Calcium 102mg 10%
Magnesium 77mg 19%
Iron 3mg 16% |
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