Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Organic Low-Carb Asian Rainbow Salad Recipe
Rebecca Huff
Tangy and Tart Asian Salad Dressing over a Rainbow of Veggies!
No ratings yet
Print Recipe
Pin Recipe
Add to Collection
Go to Collections
Course
Bowl series, dinner, Lunch, Salad
Cuisine
American, Asian
Servings
6
Calories
141
kcal
Ingredients
1x
2x
3x
5
oz
spinach
2
medium
carrots
shredded
1
small
red cabbage
shredded
1
bunch green onions
sliced on the bias
1
tbsp
black sesame seeds
or tan if you prefer
For the dressing:
2
TBSP
toasted sesame oil
3
tbsp
rice vinegar
(or coconut vinegar)
⅓
cup
coconut aminos
1
tsp
tamarind paste
2
tbsp
unsweetened sunflower seed butter
or cashew, really any nut butter will do with slight variation in flavor
dash
red pepper flakes
Instructions
Mix salad dressing ingredients in a shaker bottle and set aside.
Toss greens, carrots, cabbage, sesame seeds, green onions, and basil in a bowl
Pour dressing on salad, toss to coat, enjoy!
Notes
If you like your salad drenched in dressing, double the dressing measurements.
Nutrition
Calories:
141
kcal
Carbohydrates:
15
g
Protein:
4
g
Fat:
8
g
Saturated Fat:
1
g
Sodium:
361
mg
Potassium:
440
mg
Fiber:
3
g
Sugar:
5
g
Vitamin A:
6687
IU
Vitamin C:
62
mg
Calcium:
92
mg
Iron:
2
mg
Keyword
tamarind
Tried this recipe?
Let us know
how it was!