In my organic box I had loads of green beans to eat so it gave me the perfect excuse to blanch them and make a crunchy seasoned salad to enjoy. The colors in this salad made it fun to photograph, but once I took a bite the beauty in the flavor is just as wonderful. You can enjoy this salad as as a main meal with the addition of a healthy protein such as legumes, nuts, tempeh, wild fish, organic chicken, eggs, or grass fed red meat if you choose to or as always, simply enjoy it as it is!
- Prep Time20 min
- Cook Time5 min
- Total Time25 min
- Yield6-8 servings
- Energy140 cal
- 200g of green beans, ends trimmed and chopped
- ¼ small Asian cabbage, shredded
- ¼ small red cabbage, shredded
- 1 small beet, grated
- 1 carrot, grated
- 3 scallions, chopped
- 1 bunch of cilantro leaves, chopped
- 4 tbsp sesame seeds
- 1-2 red chillies, chopped (optional)
Lime Soy Dressing
- 3 tbsp sesame oil
- 3 tbsp soy sauce (I use coconut aminos)
- 2 limes, squeezed
- 2 tsp honey
- Sea salt and pepper to taste
Wash all produce well.
Add green beans to boiling water and cook for 3 mins, then rest in cooled water to stop the cooking process and enhance the color.
Lightly toast the sesame seeds.
Chop and prepare the other salad ingredients.
Mix dressing ingredients together in a separate bowl.
Place chopped ingredients in a bowl, mix and sprinkle sesame seeds over the salad and dress to your liking!
Additions & Substitutions
- Sub beet for purple carrot
- Sub cilantro leaves for mint leaves
- Sub sesame seeds for pepitas or sunflower seeds
Weight Loss & Lifestyle Program:
Add in one of the following lean proteins/serving:
- Add 4-6 oz fish
- 2 hard boiled eggs
- Add 3-4 oz chicken, tofu, or meat
- Amount per serving
- % Daily Value*
- Total Fat9 g11.54%
- Trans Fat1 g
- Cholesterol0 mg0%
- Sodium240 mg10.43%
- Total Carbohydrate13 g4.73%
- Dietary Fiber3 g10.71%
- Total Sugars8 g
- Protein3 g6%