Easy Asian Salad with Video

Since I am 4 months pregnant there are times when I need food NOW! I really like this easy, light little salad. I also sometimes add baked tofu when I need even more protein, so feel free to make that adjustment.

CucumberSaladLarge

Time to Make: 15 minutes
Serves 1

Ingredients

¼ cup of chopped peanuts
About 4 inches of cucumber, diced
About 2-3 green onions, sliced, roots removed
¼ cup shredded carrot
1/2 cup shredded cabbage
1 tablespoon of soy sauce
1 tablespoon of rice vinegar
1 teaspoon agave nectar
1 teaspoon toasted sesame oil

Instructions

In a bowl, combine the soy sauce, rice vinegar, agave nectar, toasted sesame oil, and whisk. Add the chopped peanuts, diced cucumber, sliced green onions, carrot, and cabbage. Toss them together with the dressing.

Nutrition Info

Calories 307
Fat 22.6g
Carbohydrates 20.2
Fiber 5.4
Sugars 10.6g
Protein 11.6g
Sodium 566mg

Kitchen Equipment

bowl
whisk
fork
tongs
knife
cutting board
grate

About Madelyn Pryor

Comments

  1. Congratulations on your pregnancy! I feel like I’m missing something in this recipe, and I really want to try it. I’m guessing in the directions, the “sliced cucumbers” should be “sliced green onions.” But I’m at a loss as to which “minced herbs” you include in this salad–maybe cilantro and… what else? I didn’t watch the video, maybe that would clear up the mystery?

  2. Great catch, Barbara! This was a revision of an earlier recipe that had basil and cilantro options. I fixed the sliced green onions and removed the herb reference. Thank you for reading the recipes and blogs! Thank you also for calling my attention to this. :> – Madelyn

Trackbacks

  1. […] Since I am 4 months pregnant there are times when I need food NOW! I really like this easy, light little salad. I also sometimes add baked tofu when I need even more protein, so feel free to make that adjustment. Get the recipe here. […]