Low Carb Crunchy Peanut Sauced Salad. This is my version of a Crunchy Peanut Sauced Salad that was originally served over rice. I ditched the rice and beets and subbed mung bean sprouts and jicama and I think you will find it quite tasty and with some major crunchy effects. Put that lime in the coconut and enjoy in good health.
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Crunchy Peanut Sauced Salad
2016-06-15 04:20:59
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Sauce
- ½ C Creamy Peanut Butter
- ½ C Unsweetened Coconut Milk
- 2 T Water To Use As Necessary To Thin
- 1-2 T Allulose*** (Taste It Before Adding Second T)
- 1 T Lime Juice Or About ½ Lime
- 1 T Tamari Sauce
- ¼ t Red Pepper Flakes
- 1 t Oyster Or Fish Sauce
- ½ t Crushed Garlic
- Kosher Salt Only If Needed
Salad
- 3 Hard Boiled Eggs (Grated)
- 4 C Thinly Sliced Napa Cabbage
- ½ C Green Onions Cut ½” On Diagonal (Tops Only)
- 1 C Jicama Julienned To Matchsticks
- 1 Celery Stalk Cut Thinly On Diagonal
- 1 Cucumber Peeled, Halved, Seeds Removed, And Sliced Thinly
- 4 Cups Rough Chopped Mung Bean Sprouts
- 1 C Chopped Cilantro
- 1 T Dried Spearmint Leaves
- Kosher Salt To Taste
- ¼ C Chopped Or Crushed Peanuts (Optional)
Sauce
- In small pan whisk pepper flakes, garlic, peanut butter, coconut milk, Just Like Sugar, lime juice, tamari, fish/oyster sauce and water until smooth. Heat over low, whisking often, until smooth and warm, about 5 minutes, taste and season with salt if necessary. Keep warm over low heat, whisking occasionally.
Salad
- Toss cabbage, scallions, jicama, celery, cucumber, sprouts, cilantro, and mint in a large bowl to combine.
- Add dressing, tossing to coat.
- Plate salad, grate each with ½ egg and sprinkle, if using, with peanuts.
- 6 Servings
- 224 Calories, 12.7g Protein, 13.8g Fat, 12.2 g Carbs, 4.1g Fiber, 8.1g Net Carbs
Notes
- Sauce should be slightly warm and salad served immediately.
- Don't add any salt until you taste everything as the tamari and fish sauce are pretty salty on their own.
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