This unique salad recipe features Asian flavors and a little bit of spice. Use this recipe as a side dish or have it as a quick meal by adding some grilled chicken on top.

Yield
5 cups
Preparation time
5 minutes
Cooking time
10 minutes
Total time
15 minutes
Ingredients
1 Tbsp olive oil
3 C riced cauliflower (Find in frozen vegetable section of store, thawed)
pn salt
1 lime juice (Of one fresh lime)
1 tsp freshly grated ginger
1/2 Tbsp soy sauce
1/2 Tbsp chili garlic sauce (See Asian aisle in grocery store)
1 bell pepper (Finely chopped)
1/4 red onion (Finely chopped)
1 C Cilantro leaves (Rough chop)
1/2 C Peanuts, chopped (Optional)
Instructions

1. Heat a large skillet over medium heat, then add oil and swirl to coat surface. Add the riced cauliflower and pinch of salt. Sauté for 5 minutes or until desired tenderness. Transfer cauliflower to a bowl to cool and set aside.

2. Squeeze the lime juice in a separate bowl. Add grated ginger, soy sauce, and chili garlic sauce. Stir to combine.

3. Finely dice bell pepper and red onion. Pull the cilantro leaves from the stems and roughly chop them. Roughly chop peanuts.

4. Add bell pepper, onion, cilantro, and peanuts to the bowl with cooled cauliflower. Pour the dressing mixture over the top and toss everything together. Serve immediately or refrigerate until ready to eat.

Notes

Per Serving: Calories 183 kcal, Total Fat 12g, Saturated Fat 2 g, Sodium 167 mg, Sugars 6.5 g