Low Carb Crunchy Thai Almond Salad with Cauliflower Rice + Tofu
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How to Make It
Step 1
Heat cauliflower rice and place in refrigerator to cool. In the meantime, wash red cabbage, green onions, cilantro, mint, Thai basil and carrots. Place these ingredients in a large mixing bowl.
Step 2
Shred red cabbage, carrots, snow peas and chop green onions with a sharp mandolin or knife.
Step 3
Place all veggies including cauliflower rice in a large mixing bowl.
Step 4
In a small mixing bowl, whisk together soy sauce, almond butter, rice vinegar, sesame seed oil, grated ginger, lime juice and water.
Step 5
If serving with tofu, heat medium saute pan over medium-high heat until hot. Add 1 T oil and wait until oil is shimmering. Then add tofu and cook until tofu turns a nice golden color (about 5 minutes). Flip and repeat on the other side. Let tofu cool for 2-3 minutes and then cut into cubes to serve on top of salad.
Ingredients
- Cauliflower Rice – 3 cup
- Red Cabbage – 3 cup, chopped
- Green Onions – ½ cup, chopped
- Cilantro – ¼ cup
- Spearmint Fresh Mint – ¼ cup
- Basil Fresh – ¼ cup
- Carrots – 1 small
- Almond Butter – ¼ cup
- Soy Sauce – 3 tablespoon
- Rice Vinegar Sodium Free Sugar Free Genuine Brewed by Marukan – 2 tablespoon
- Sesame Seed Oil by Dynasty – 1 teaspoon
- Ginger – 1 tsp
- Lime Juice Raw – 1 tablespoon
- Water – 1 tablespoon
- Oil – 1 tablespoon
- Firm Tofu by House Foods – 19 ounce
- Snow Peas by Marketside – ½ cup