Asain kale carrot red onion superfood salad

Add the protein of your choice to this low-cal crunchy shredded salad, such as cooked shrimp, chicken, or turkey. For vegetarians, top with 1 cup beans or firm cooked tofu and for the yellow phase add one small whole wheat or whole grain toasted pita.

Ingredients Serves 4

1 cup rice wine vinegar
1 tablespoon fish sauce (optional)
1 tablespoon toasted sesame seeds
2 teaspoons crushed red chili flakes (optional)
1 large red onion, thinly sliced
1 pound celery cut into 2-inch strips
1 10-ounce bunch shredded kale or bok choy
4 carrots, peeled, shredded
2 cups bean sprouts
¼ cup slivered almonds

Place the vinegar, fish sauce (if using), sesame seeds, and chili flakes in a large bowl. Whisk well to combine.  Add the onion, celery, kale or bok choy, carrots, and sprouts. Toss well and sprinkle with the almonds. Serve immediately with the protein of your choice. Store leftover salad, refrigerated, in an air-tight container.

Tip: Fish sauce is a savory fermented condiment that adds loads of flavor. Look for it in the international aisle of your grocery store. If you’re not a fan of fish sauce, swap it for 3 teaspoons of your favorite ground spice.

Nutritional Stats Per Serving
(Serving size: 3 cups)
391 calories, 12g protein, 27 g sugars, 44g carbohydrates, 16g fat (0g saturated), 0mg cholesterol, 10g fiber, 1551mg sodium

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