Description
Asian inspired peanut salad – keto low carb friendly
Ingredients
Scale
- 4 eggs
- 1 cup cherry tomatoes
- 2 cups napa cabbage
- 1 medium cauliflower
- 1 cup beansprouts
- 6 oz Silken Tofu
- 1 tbsp Sesame oil
- 1/2 cucumber
- 4 oz crunchy peanut butter
- 2 limes
- 1 tbsp tamarind paste
- 1 clove garlic
- 1 tsp sweetener
- 1 fresh red chilli
- 2 tsp asian fish sauce
- 1 tbsp soy sauce
- crushed peanuts
- cilantro
Instructions
- Begin by frying the tofu in the sesame oil on a medium heat, for 15 minutes or until golden on all sides.
- Whilst the tofu is frying carefully lower the eggs into boiling water and boil for 6 minutes until nearly hard boiled. Remove from the hot water and place in bowl of cold water to cool, before peeling and cutting each in half.
- Boil or steam the cauliflower for 3-4 minutes to soften slightly, then remove from the water and allow to cool whilst preparing the other ingredients.
- Whilst these elements are cooking, prepare the rest of the salad ingredients in a bowl.
- To prepare the sauce, place all the ingredients in a blender and blitz until you have a well combined, fairly smooth sauce. Season with extra salt and lime juice to taste.
- Add the tofu and cauliflower to the rest of the salad ingredients (except the eggs) and pour over the sauce, mix everything thoroughly. Then top with the halved eggs, cilantro and crushed peanuts. Enjoy!
Notes
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing and frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 615
- Sugar: 5g
- Sodium: 800mg
- Fat: 45g
- Saturated Fat: 8g
- Unsaturated Fat: 32g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 370mg
Keywords: Keto Gado Gado Asian