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Bean Sprouts and Broccoli Slaw Salad with Coconut-Ginger Dressing
FATFREE VEGAN KITCHEN12Ingredients
30Minutes
130Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1/4 cup toasted coconut (reserve 1 tbsp. for garnish)
- 1 Tbsp. chopped ginger (peeled and coarsely)
- 1 Tbsp. chopped green onion (shallots may also be used)
- 1 tsp. miso (light-colored)
- 1/3 cup vegetable broth
- 1/8 cup seasoned rice vinegar
- 1/4 cup vegan sugar (dark, palm sugar, if available, but both turbinado and demerara work well)
- 1/4 tsp. tamarind concentrate (or 1/8 cup tamarind liquid)
- 2 tsp. soy sauce
- 4 cups mung bean sprouts
- 4 cups broccoli slaw (shredded broccoli stems, cabbage, and carrots)
- 1/2 cup red bell pepper (slivered)
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NutritionView More
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130Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories130Calories from Fat25 |
| % DAILY VALUE |
| Total Fat3.5g5% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol |
| Sodium290mg12% |
| Potassium240mg7% |
| Protein4g |
| Calories from Fat25 |
| % DAILY VALUE |
| Total Carbohydrate22g7% |
| Dietary Fiber3g12% |
| Sugars18g |
| Vitamin A15% |
| Vitamin C60% |
| Calcium2% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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