| Asian Chopped Salad: Just Add Turkey or Chicken to Make It a Main Course! |
Salad
2 cups green cabbage, sliced thin
2 cups red cabbage, sliced thin
1 cup grated carrot
1 red bell pepper, julienned into 1-inch strips
2 tablespoons chopped, fresh cilantro
Asian Dressing
(Makes 1 1/2 cups)
1/3 cup soft silken tofu
1/4 cup white or yellow golden miso*
1/4 cup rice wine vinegar
2 tablespoons fresh lime juice
2 tablespoons water
2 tablespoons low-sodium soy sauce
2 tablespoons natural unsweetened peanut butter
2 tablespoons pickled ginger
1 tablespoon honey
1 1/2 teaspoon mustard powder
1 1/2 teaspoon minced garlic
2 tablespoons minced scallions
2 tablespoons chopped, fresh cilantro
1/2 teaspoon red pepper flakes (optional)
Sesame seeds (optional)
In a food processor, blend the following ingredients until smooth: tofu, miso, rice wine vinegar, lime juice, water, soy sauce, peanut butter, pickled ginger, honey, mustard powder, garlic and red pepper flakes.
Stir in scallions and cilantro.
Combine green cabbage and red cabbage with carrot, bell pepper and cilantro in a large mixing bowl.
Add 1/2 cup Asian Dressing and toss well. Garnish with cilantro and sesame seeds (if desired).
*Miso is available at Japanesse markets and in the Asian foods section of some supermarkets.
Nutrition at a Glance
Per 1-cup serving: 60 calories, 3 g protein, 9 g carbohydrates, 1.5 g fat (0 g saturated), 0 mg cholesterol, 3 g fiber, 270 mg sodium
Read more: http://www.prevention.com/biggest-loser-biggest-loser-recipes-28#ixzz1tGG8Wtdn