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Jackie's Asian Zoodle Salad

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Monday, August 26, 2019


It's back to school for me today, and I'm not going empty handed! I know that there will be some wonderful carb-filled salads for our first day back. I'm bringing a delicious salad with no carbs! I found this recipe on the foodie physician website, and then changed a few things to make it my own. I was unable to change the number of servings: It serves 4 or more.
Ingredients
4 cup zucchini noodles
10 oz cabbage red / purple (by VELEZBRENDA)
7 oz Carrots - Bolthouse Farms - Baby Cut Carrots - Raw
4 gram(s) bell pepper, red, sweet, raw
4 tbsp Parsely, raw 1 Tablespoon (by HEALTHYLIVN4ME)
4 serving Starkist chunk light Tuna in water (3 oz can)
1.5 tbsp Great Value Less Sodium Soy Sauce (1tbs - 15mL)
3 gram(s) Masterfoods Ginger freshly grated jar (5g per serve) AUS (by STRANGELING88)
3 1tsp Safflower Oil, oleic
1 1tsp Sesame Oil
3 tbsp Apple Cider Vinegar, Bragg's Organic
.5 tbsp Honey
Nutritional Info
Fat: 22.1g
Carbohydrates: 64.0g
Calories: 738.4
Protein: 74.4g
Mix first 6 ingredients Zucchini noodles, cabbage, carrots, bell pepper and parsley together in a bowl.
Whisk the dressing ingredients (soy sauce, ginger, vinegar, oils and honey) in a second bowl, then combine together and refrigerate.

Serving Size: 4 1.5-cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user JSTETSER. recipes.sparkpeo
ple.com/recipe-detail.asp?
recipe=3503963
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