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spiralized zucchini salad

Spiralized Zucchini Asian Salad

Course: Salad
Cuisine: Chinese
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 10
Calories: 120
You'll enjoy this refreshing spiralized zucchini Asian salad on those lazy hot summer days. No cooking involved. Just mix and chill this side dish.
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Ingredients

  • 1 medium zucchini thinly spiralized
  • 1 pound shredded cabbage
  • 1 cup sunflower seeds shelled
  • 1 cup sliced almonds
  • 3/4 cup avocado oil
  • 1/3 cup white vinegar cider vinegar, or rice vinegar
  • 1 teaspoon SweetLeaf stevia drops

Instructions

  • Cut the spiralized zucchini into smaller pieces with kitchen shears or knife. Set aside.
  • In large bowl, combine cabbage, sunflower seeds, and almonds.
  • Stir in zucchini.
  • In small bowl, combine oil, vinegar, and stevia with fork or whisk.
  • Pour dressing over vegetables and stir in.
  • Chill for at least 2 hours before serving for best taste.

Notes

A bag of coleslaw mix can be used in place of the freshly shredded cabbage to make prep easier.

Nutrition

Serving: 99g | Calories: 120 | Carbohydrates: 7.3g | Protein: 4g | Fat: 9.3g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 12mg | Fiber: 3.7g | Sugar: 2.4g

Additional Info

Net Carbs: 3.6 g | % Carbs: 12.6 % | % Protein: 14 % | % Fat: 73.4 % | SmartPoints: 4
Values
Array
(
    [serving_size] => 99
    [calories] => 120
    [carbohydrates] => 7.3
    [protein] => 4
    [fat] => 9.3
    [saturated_fat] => 1
    [cholesterol] => 0
    [sodium] => 12
    [fiber] => 3.7
    [sugar] => 2.4
)

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