This dressing is magic. We make it at least once a week rotating out the veggies in the salad. Lately, I’ve been swapping zoodles for shirataki noodles. I also tend to add a little extra raw garlic and some flaxseed oil for bonus nutritional goodness.
While peanut butter might be more traditional, I avoid legumes and find the almond butter is just as tasty. Use whatever you prefer. If you have a fancy, high speed blender you can add a heaping quarter cup of sprouted almonds instead of pre-made almond butter. We don’t have the space in our tiny Hong Kong kitchen but I’ve been able to find a great raw, organic almond butter here make from sprouted organic almonds and nothing else.
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Play around with the veggies and dressing to make this your own. It would be fantastic with shredded chicken or shrimp. No matter how you adapt it, I have no doubt it will be a family favorite.
Macro Breakdown per serving (a serving is 1/2 the recipe)
315 Calories
Total Carbs 21g | Fiber 7g | Net carbs 14g | Protein 23g | Fat 48g
Always weigh and measure your own ingredients to ensure accurate tracking.
4 comments
New to this and inspired by your story
I’m so excited for you! Let me know if you have any questions!
Thank you so much for this blog. Very helpful and inspiring as my sister is changing her diet/lifestyle during cancer treatment. Are the calorie/fat/protein/carb numbers above for a single serving of this recipe or for the combined two servings that it prepares? Thanks!
Hi! The macros are per serving and a serving is 1/2 of the recipe as I prepared it here. It’s a really good idea to weight and measure while preparing if you’re working on therapeutic ketosis. Sending love to you and your sister!