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Crunchy Asian Salad
10 prep time
5 cook time
7servings
Recipe by
Splenda®
Photo by
Splenda®
How to Make Crunchy Asian Salad
This crunchy Asian salad is full of colorful, fiber-rich vegetables like shredded cabbage, carrots, and bell pepper. The flavorful dressing is made with zero-calorie Splenda® Monk Fruit Sweetener, so you’ll get sweetness without any added sugars. Enjoy as a side dish with your favorite Asian-inspired entrée, like baked teriyaki chicken.
10 prep time
5 cook time
7servings
1 cup
Print Recipe >
Step-By-Step Instructions:
-
In a large bowl, add cabbage, carrots, bell pepper, green onions, and toasted almonds.
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In a small saucepan, add all ingredients for the dressing. Stir together and add 1 tablespoon water. Heat on low just until warmed. Let dressing cool slightly, then pour dressing over salad and toss. Serve and enjoy!
Splenda® is a proud sponsor of the American Diabetes Association® Diabetes Food Hub. Learn more about Splenda.
Nutrition facts
7 Servings
-
Serving Size
1 cup
- Amount per serving Calories 110
-
Total Fat
7g
- Saturated Fat 0.8g
- Sodium 100mg
-
Total Carbohydrate
10g
- Dietary Fiber 3g
- Total Sugars 5g
- Protein 4g
- Potassium 330mg
- Phosphorous 75mg
Ingredients
purple cabbage (shredded)
3 cup
carrots (shredded)
2 cup
bell peppers (roughly chopped)
1 large
green onion (scallion) (thinly sliced)
5 stalks
sliced almonds (toasted)
1/2 cup
rice wine vinegar (for the dressing)
3 tbsp
unsweetened creamy peanut butter (for the dressing)
2 tbsp
Splenda® Monk Fruit Granulated Sweetener (for the dressing)
3 tbsp
garlic (grated, for the dressing)
1 clove
sesame oil (for the dressing)
1/2 tbsp
fresh ginger (grated, for the dressing)
2 tsp
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