Try this Asian Sprout Salad recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 350F. Spread the almonds evenly on a baking sheet and bake on the center rack for 5 to 7 minutes, until the almonds are fragrant and lightly toasted. Remove from the oven and set aside.
Combine the sprouts, cabbage, carrots, red pepper, peas, and onion in a large bowl.
Whisk together the oil, vinegar, soy sauce, and honey and set them aside.
Toss the almonds and dressing with the vegetables and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (226g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 219 | ||
Calories from Fat: 94 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.4g | 14 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 4.8g | ||
Polyunsanturated Fat 3.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 7062.8mg | 244 % | |
Potassium 512.7mg | 13 % | |
Total Carbohydrate 18.9g | 6 % | |
Dietary Fiber 3.6g | 15 % | |
Sugars, other 15.2g | ||
Protein 15.4g | 22 % | |
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: 219
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