This Keto Thai Veggie Salad is packed with all the flavors of the Far East with a lot less baggage from carbs and added sugars.
Ingredients
• 4 cup Shredded Cabbage
• 1 cup Seedless Cucumber thinly sliced
• 1 cup Carrots julienned
• ½ cup Mini bell peppers yellow and
Orange bell peppers
• ½ cup Radishes
• 1 Jalapeno
• 1 cup Red Onion
• ¼ cup Scallions
• 1 tbsp Sesame Seeds
Spicy Thai Dressing
• ½ cup Peanut Butter or Almond Butter
• ¼ cup Avocado Oil
• 2 tbsp Sriracha
• 2 tbsp Soy Sauce
• 1 tsp Rice Wine Vinegar
• Juice of one lime w/ zest
• ½ tsp Salt
• ½ tsp Chinese Five Spice
• 2 tbsp Choczero Maple Flavored Syrup Optional
Instructions
1. Using a mandoline with the julienne blade carefully slice all the veggies as thin as you like. Place in a large bowl and set aside to prepare the dressing.
2. Blend all of the dressing ingredients together until smooth.
3. Pour the dressing over the veggies and toss to combine. Garnish with scallions and sesame seeds. Chill for 30 minutes before serving