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Low Carb Winter Salad with Cauli Rice & Tahini Dressing
Delicious & Nutritious
Filling Winter Salad
Meal Prep
Made With Riced Broccoli
Carbs
25g
Time
20 mins
Calories
550
Veg Servings
1
Ingredients
- SALAD INGREDIENTS
- 1 pack of Fullgreen Riced Broccoli & Cauliflower (200g / 7oz)
- 1 large Avocado, sliced
- Lambs Lettuce
- ½ White Onion, diced
- ½ a Cucumber, ribboned
- 2 tbsp of Pickled Red Cabbage
- Radishes, halved
- Leftover Sprouts, halved
- 1 tbsp of Thai Fish Sauce
- 1 tsp of Turmeric
- 1 tsp Coriander Seeds (optional)
- 1 tsp Hemp Seeds (optional)
- Salt & Pepper to taste
- DRESSING INGREDIENTS
- 1 tsp Olive Oil
- 1 clove of Garlic, minced
- 2 tsp of Tahini
- Juice of 1 Lemon
- 1 tsp of Apple Cider Vinegar
- Salt & Pepper to taste
Method
- 1 Halve some leftover Brussel Sprouts and Radishes, drizzle with a little Oil and a dash of Thai Fish Sauce, before roasting at 180°C / 360°F for 15 minutes.
- 2 Meanwhile - in a small non-stick frying pan, over a medium heat - sauté half a diced Onion with a little Turmeric and Coriander Seeds, until the Onion is translucent.
- 3 Turn the heat down low before adding a pack of Fullgreen Cauli Rice. Season with Salt and Pepper and gently mix everything together so that all the flavours are combined and the Cauli Rice turns yellow. Cook for 2 minutes. Then turn off the heat.
- 4 In a little jar, add all of the dressing ingredients and shake vigorously.
- 5 Now it's time to build the salad! In a bowl, make a bed of Lambs Lettuce. Add the Cauli Rice, roasted Sprouts and Radishes, ribboned Cucumber, pickled Cabbage and sliced Avocado.
- 6 Top with Hemp Seeds and Tahini Dressing, season with a little Salt and Pepper - and ENJOY !
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