Crunchy Low Carb Thai Salad Recipes

KETO ASIAN NOODLE SALAD WITH PEANUT SAUCE

Keto Asian Noodle Salad with Peanut Sauce image

This easy vegetarian Keto Asian Noodle Salad can be made in advance for picnics, parties, or as meal prep for keto lunches all week! Low carb, Atkins, Paleo, gluten free, and can easily be made vegan.

Provided by Mellissa Sevigny

Time 10m

Number Of Ingredients 17

Ingredients

1 cup shredded red cabbage
1 cup shredded green cabbage
1/4 cup chopped scallions
1/4 cup chopped cilantro
4 cups shiritake noodles (drained and rinsed)
1/4 cup chopped peanuts
2 tablespoons minced ginger
1 teaspoon minced garlic
½ cup filtered water
1 tablespoon lime juice
1 tablespoon toasted sesame oil
1 tablespoon wheat-free soy sauce
1 tablespoon fish sauce (or coconut aminos for vegan)
¼ cup sugar free peanut butter
¼ teaspoon cayenne pepper
½ teaspoon kosher salt
1 tablespoon granulated erythritol sweetener

Steps:

Combine all of the salad ingredients in a large bowl.
Combine all of the dressing ingredients in a blender or magic bullet.
Blend until smooth.
Pour the dressing over the salad and toss to coat.
Serve immediately, or store in an airtight container in the refrigerator for up to 5 days. Do not freeze.

Nutrition Facts : ServingSize 1.5 cups, Calories 212 calories, Fat 16g, Carbohydrate 9g, Fiber 3g, Protein 7g

CRUNCHY LOW CARB THAI SALAD

Crunchy Low Carb Thai Salad image

Make and share this Crunchy Low Carb Thai Salad recipe from Food.com.

Provided by gr8stturtle

Categories Salad Dressings

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

12 ounces bean sprouts
1 green bell peppers or 1 red bell pepper, julienned
1 bunch Baby Spinach, in thin strips
2 hot chili peppers, sliced thin
1 carrot, sliced thin
3 green onions
1 cucumber, in thin sticks
1 head napa cabbage, shredded
1 bok choy, chopped
8 -10 snow peas or 8 -10 sugar snap peas
1/4 cup lime juice, you'll need 2 small limes
3 tablespoons oil
1 tablespoon sesame oil
2 tablespoons soy sauce
2 teaspoons Splenda granular, sugar substitute or 2 teaspoons equivalent liquid Splenda
1 pinch ginger
1 small serrano chili, minced
1 pinch cilantro, chopped

Steps:

Whisk all of the dressing ingredients in a small bowl. Then, chop/julienne/shred/slice all the vegetables. Mix all vegetables in a very large bowl; toss with the dressing and let the salad marinate for an hour or so in the refrigerator.

Nutrition Facts : Calories 241.5, Fat 14.8, SaturatedFat 2, Sodium 728.5, Carbohydrate 23.7, Fiber 7.8, Sugar 11.2, Protein 10.9

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