Detox Crunch Salad
ingredients
Makes 4 servings
Serving size: 1 cup
Preparation time: 17 minutes
Vegetables
1 1/2 cups peeled shredded beets
1 1/2 cups peeled shredded carrots
1 1/4 cups green cabbage
Dressing
1/3 cup rice vinegar
1 Tbsp. finely chopped scallions
1 tsp. minced cilantro
2 tsp. sesame oil
1 tsp. reduced-sodium soy sauce
1/2 tsp. sugar
Garnish
1/4 cup lightly toasted sunflower seeds
preparation
1. Arrange the vegetables in mounded separate piles on a serving plate.
2. Combine the dressing ingredients. Sprinkle the dressing over each mound of vegetables.
3. Top the salad with sunflower seeds and serve.
nutrition
Nutrition facts
Vegetable exchanges 3
Fat exchanges 1
Amount per serving
Calories 115
Calories from Fat 55
Total Fat 6 g
Saturated Fat 0.8 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 120 mg
Total Carbohydrate 13 g
Dietary Fiber 4 g
Sugars 7 g
Protein 3 g
Comments
crunch salad
are the beets cooked first or shredded raw??
Detox Crunch Salad
We tried this recipe and thought it was pretty good. Works both as a main meal or side dish with grilled chicken.
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