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Asian Style Broccoli Rice Rainbow Salad

Diabetic
Keto & Low Carb
Quick & Healthy
Vegan & Plantbased
Asian Style Broccoli Rice Rainbow Salad
Carbs 17g
Time 45 mins
Calories 330
Serves 2-4 people
Veg Servings 2

Ingredients

  • 1 Pouch Fullgreen Riced Broccoli and Cauliflower
  • 1/2 butternut squash
  • Pinch of salt and pepper
  • 150g red cabbage- thinly sliced
  • Large handful baby Spinach
  • Tbsp coconut oil
  • Large handful pomegranate seeds
  • DRESSING:
  • Juice from 1/2 lemon
  • Thumb sized piece of ginger
  • Tsp sweet white miso
  • Tbsp tamari sauce/ coconut aminos
  • Tbsp maple syrup
  • Pinch chilli flakes
  • Water as needed
  • 1 garlic clove- crushed

Method

  1. 1 Preheat your oven to 180c and chop the butternut squash into half cemi-circle pieces.
  2. 2 Place these onto a baking sheet and massage in the coconut oil. Season with a good pinch of salt and pepper.
  3. 3 Pop the squash into the oven to roast for 40 minutes.
  4. 4 Meanwhile, assemble your salad bowl by layering the spinach leaves, broccoli rice, shredded cabbage and pom seeds.
  5. 5 To make the dressing, mix together the miso, Tamari sauce, lemon juice, garlic clove, maple syrup and chilli flakes. Grate in the ginger and add a small amount of water as needed.
  6. 6 Pour over the dressing and toss everything together.
  7. 7 Add the cooked squash and serve with a garnishing of sesame seeds or fresh herbs.

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