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Crunchy Asian Salad

Name: Crunchy Asian Salad
Prep time: 10 min
Total time: 15 min
Cuisine: Best Cookout Recipes, Diabetes-Friendly Recipes, Salads
Ingredients: 3 cups shredded purple cabbage; 2 cups shredded carrots; 1 large bell pepper (red, orange, or yellow), roughly chopped; 5 green onions, thinly sliced; ½ cup toasted sliced almonds; For the dressing:; 3 tablespoons rice wine vinegar; 2 tablespoons unsweetened creamy peanut butter; 3 tablespoons Splenda® Monk Fruit Granulated Sweetener; 1 large clove garlic, grated; ½ tablespoon sesame oil; 2 teaspoons fresh grated ginger; ¼ teaspoon kosher salt

Makes 7 servings Calories 110 Prep Time 10 minutes Total Time 15 minutes Made with Splenda® Monk Fruit Sweetener

Ingredients

3 cups shredded purple cabbage

2 cups shredded carrots

1 large bell pepper (red, orange, or yellow), roughly chopped

5 green onions, thinly sliced

½ cup toasted sliced almonds

For the dressing:

3 tablespoons rice wine vinegar

2 tablespoons unsweetened creamy peanut butter

3 tablespoons Splenda® Monk Fruit Granulated Sweetener

1 large clove garlic, grated

½ tablespoon sesame oil

2 teaspoons fresh grated ginger

¼ teaspoon kosher salt

Nutrition Info Per Serving

Serving Size: 1 cup salad

Calories	110
Total Fat	7g
Saturated Fat	1g
Cholesterol	0mg
Sodium	105mg
Total Carbs	14g
Dietary Fiber	3g
Sugars	3g
Added Sugars	0g
Protein	3g

Instructions

In a large bowl, add cabbage, carrots, bell pepper, green onions, and toasted almonds.
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!