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13Ingredients
10Minutes
360Calories
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Ingredients
US|METRIC
2 SERVINGS
- 1 medium zucchini
- 1 cup shredded cabbage
- 1 cup red bell pepper (sliced)
- 2 scallions (thinly sliced)
- 1/4 cup chopped cilantro
- 1/2 cup cooked quinoa
- 1/4 cup dry roasted peanuts
- 2 Tbsp. creamy peanut butter (or almond butter)
- 2 limes (juice of)
- 2 tsp. gluten-free tamari
- 1 tsp. Sriracha sauce (or asian hot sauce of choice)
- 1/2 tsp. ground ginger
- water (as needed to thin the sauce)
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NutritionView More
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360Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories360Calories from Fat170 |
| % DAILY VALUE |
| Total Fat19g29% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol0mg0% |
| Sodium540mg23% |
| Potassium1000mg29% |
| Protein15g |
| Calories from Fat170 |
| % DAILY VALUE |
| Total Carbohydrate40g13% |
| Dietary Fiber11g44% |
| Sugars13g |
| Vitamin A70% |
| Vitamin C280% |
| Calcium10% |
| Iron15% |
* 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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Reviews(4)
Alex 5 years ago
Adjusted to my liking and less calories, and it was nice. No peanut butter, added mushrooms and for protein added edamame, changed veggies to rauwkost mix and separate red cabbage, doubled or tripled quantity of veggies, only 1 lime, etc.
Notterb Nilrhew 5 years ago
soo good. i added roasted chickpeas and mushrooms, but otherwise stuck to the recipe. this was a perfect summer dinner.
Marleen De Schrijver 5 years ago
left out the quinoa and added a few more vegetables. It was delicious!