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| Prep Time | 15 minutes |
| Servings |
serving
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Ingredients
- 1/3 cup extra virgin olive oil
- 1/3 cup rice vinegar or rice wine vinegar
- 4 carrots roughly chop 2 of them and shred the other 2
- 2 Tbsp. fresh ginger peeled and roughly chopped
- 1 lime juice only, about 2 Tbsp.
- 5 tsp honey
- 1 1/2 tsp. toasted sesame oil
- 1 Tbsp. reduced-sodium soy sauce (or use any variety) (use wheat/gluten-free, if needed)
- 1 Tbsp. almond butter or tahini
- 1 large head lettuce torn into bite-sized pieces about 10 cups
- 1/8 head purple cabbage shredded
- 1 - 2 avocado or use 8 - 16 oz. baked tofu or chicken
Ingredients
|
Instructions
- In a blender or food processor, combine the olive oil, vinegar, chopped carrots, ginger, lime juice, honey, sesame oil, soy sauce, and almond butter or tahini until almost smooth (not quite pureed).
- Serve it over a green salad with the shredded carrots, cabbage, and avocado, tofu, or chicken (optional).
Recipe Notes
Nutritional Information Per Serving (% based upon daily values): Calories 191, Total Fat: 15g, 22.5%; Saturated Fat: 2g, 10%; Cholesterol: 0mg, 0%; Sodium: 166mg, 7%; Total Carbohydrate: 15g, 5%; Dietary Fiber: 3g, 11.5%; Sugar: 9g; Protein: 3g
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