Crunchy Asian Salad
1 serving of crunchy asian salad contains 152 Calories. The macronutrient breakdown is 45% carbs, 46% fat, and 10% protein. This has a relatively low calorie density, with 86 Calories per 100g.
- Makes
- 3 servings
- Prep Time
- 20 minutes
- Cook Time
- 10 minutes
Ingredients
Flaxseed oil 1 tsp or 5g
Directions
- To make the dressing: whisk together lemon juice, soy sauce, stevia, olive oil, flaxseed oil, and season with salt and pepper to taste; set aside.
- Bring a medium pot of salted water to a boil. Add asparagus and snap peas, bring the water back up to a boil, then drain and refresh in ice water. Dry the vegetables well, and combine with romaine, napa cabbage, scallions, and cilantro in a medium bowl.
- Toss with dressing to taste and serve immediately.
Nutrition Facts
For 1 serving of crunchy asian salad (176g)
| Nutrient | Value | %DV |
|---|---|---|
| Calories | 152 | |
| Fats | 8g | 10% |
| Saturated fats | 1g | 7% |
| Trans fats | 0g | |
| Cholesterol | 0mg | 0% |
| Sodium | 485mg | 21% |
| Carbs | 18g | 6% |
| Net carbs | 15g | |
| Fiber | 2g | 9% |
| Sugar | 7g | |
| Protein | 4g | |
| Calcium | – | |
| Iron | – | |
| Potassium | – | |
| Vitamin D | – | |
| Vitamins and Minerals | ||
| Alpha carotene | – | |
| Beta carotene | – | |
| Caffeine | – | |
| Choline | – | |
| Copper | – | |
| Fluoride | – | |
| Folate (B9) | – | |
| Lycopene | – | |
| Magnesium | – | |
| Manganese | – | |
| Niacin | – | |
| Pantothenic acid | – | |
| Phosphorus | – | |
| Retinol | – | |
| Riboflavin (B2) | – | |
| Selenium | – | |
| Theobromine | – | |
| Thiamine | – | |
| Vitamin A IU | – | |
| Vitamin A | – | |
| Vitamin B12 | – | |
| Vitamin B6 | – | |
| Vitamin C | – | |
| Vitamin D IU | – | |
| Vitamin D2 | – | |
| Vitamin D3 | – | |
| Vitamin E | – | |
| Vitamin K | – | |
| Zinc | – | |
| Sugars | ||
| Sugar | 7g | |
| Sucrose | – | |
| Glucose | – | |
| Fructose | – | |
| Lactose | – | |
| Maltose | – | |
| Galactose | – | |
| Starch | – | |
| Fats | ||
| Saturated fats | 1g | 7% |
| Monounsaturated fats | – | |
| Polyunsaturated fats | – | |
| Trans fats | 0g | |
| Fatty Acids | ||
| Total omega 3 | – | |
| Total omega 6 | – | |
| Alpha Linolenic Acid (ALA) | – | |
| Docosahexaenoic Acid (DHA) | – | |
| Eicosapentaenoic Acid (EPA) | – | |
| Docosapentaenoic Acid (DPA) | – | |
| Amino Acids | ||
| Alanine | – | |
| Arginine | – | |
| Aspartic acid | – | |
| Cystine | – | |
| Glutamic acid | – | |
| Glycine | – | |
| Histidine | – | |
| Hydroxyproline | – | |
| Isoleucine | – | |
| Leucine | – | |
| Lysine | – | |
| Methionine | – | |
| Phenylalanine | – | |
| Proline | – | |
| Serine | – | |
| Threonine | – | |
| Tryptophan | – | |
| Tyrosine | – | |
| Valine | – | |
