Asian Salad
Prepare the dressing by mixing the oils, vinegar, soy sauce, honey, garlic, ginger, and dried chilies together in a bowl. Set aside and let the flavours of the sauce come together.
In a large bowl mix the broccoli, carrots and green onions together. Pour the dressing over the salad and toss so that all the vegetables are coated. Mix in the almonds and sesame seeds.
Salad tastes the best if the dressing is allowed to marinate with the veggies for 15-30 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (793g) | ||
Recipe Makes: 1 Recipe | ||
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Calories: 1892 | ||
Calories from Fat: 1297 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 144.1g | 192 % | |
Saturated Fat 16.9g | 84 % | |
Monounsaturated Fat 68.4g | ||
Polyunsanturated Fat 51.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 1947mg | 67 % | |
Potassium 2478.6mg | 65 % | |
Total Carbohydrate 129.2g | 38 % | |
Dietary Fiber 33.4g | 133 % | |
Sugars, other 95.8g | ||
Protein 44.9g | 64 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1892
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