JAPANESE VEGETABLE SALAD



Preparation Time: 00:20
Cooking Time: 00:00
Servings: 10-12



Ingredients:
3 medium cucumbers halved lengthwise, seeded and grated
3 medium carrots, peeled and grated
1 tbsp salt
1/3 cup crabstick
1 170g can 
NESTLE Cream1 tbsp vinegar
2 tbsp sugar
1/2 cup mayonnaise
1 tbsp. mustard





Procedure:

    1. Soak cucumber and carrots in salted water for about 10 min. Wash vegetables with tap water and drain very well in a colander. 2. Combine all ingredients for dressing in a bowl. Toss with the vegetables and crabmeat just before serving. Garnish with nori strips if desired.



Nutritional Content:
Calories: 116
Carbohydrates (g): 3.3
Protein (g): .5
Fats (g): 11.3



Good to Know: 
Crabmeat is a good source of easily digested protein, with low amount of saturated fat.



Good to Remember:
Paint your plate. The more colorful your plate is the more nutrients and antioxidants they contain.

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