This Asian style salad is a super convenient way of getting your veg and protein in. And trust us, it doesn't compromise on taste. Even better, you can use our MCT oil in the dressing for maximum daily performance.
20g of protein per portion makes it a perfect, quick, nutritious lunch or dinner on training days. You'll also probably already have the ingredients in your cupboards and can of course customise your bowl to your taste or what you need to use up.
In just 15 minutes, you can prep for the week ahead and save two portions in the fridge for a balanced, tasty,on-the-go meal. Or plate up a smaller portion to enjoy as a side with other lunches, with dinner or even at BBQs.
All you need to do is chop your vegetables, mix them with the quinoa and drizzle over the dressing. It really is that simple. You can also use your shredded veggies for so many other meals too. Making your meal prep even easier.
This will keep hunger at bay, and is every part as delicious as it looks. The peanut butter dressing with MCT supplies your healthy fats to keep your energy going all day long.
MCT oil is a great addition to any salad dressings, for appetite control and promoting ketosis. MCT oil serves as an additional energy source to fuel workouts- boosting mind-body vitality during exercise.
MCTs are attributed to their ability to raise ketones: when your glucose levels run low, the brain switches to ketones for energy. Meaning a tablespoon of MCT oil a day can optimise and protect cognitive heath and support brain energy.
MCTs are the healthy fats found in coconuts, and are more potent and easier to digest than coconut oil. MCT oil is flavorless, so it mixes easily into shakes, coffees and smoothies too.
This Asian Slaw Salad will become one of your new go-to recipes.
So, time to get started:
Asian Slaw Salad with MCT Dressing
Serves: 2 main portions or 4 sides
Total time: 15 minutes
Ingredients:
100g Quinoa
2 Carrots, shredded
¼ Red cabbage, shredded
½ Cucumber, shredded
100g Edamame
2 Tbsp chopped coriander
2 Tsp sesame seeds
Dressing:
2 Tbsp peanut butter
1 Tsp mild curry powder
1 Tbsp soy sauce
1 Tbsp MCT Oil
1 Tsp rice vinegar
1-2 Tbsp water
Method:
1. Cook the Quinoa according to the pack instructions and then allow to cool.
2. Shred the vegetables either in a food processor, with a julienne peeler, or slice finely with a knife.
3. Whisk together the peanut butter, curry powder, soy sauce, rice vinegar and MCT oil in a small bowl. Add the water gradually, whisking until smooth and runny.
4. Mix the quinoa, carrot, cucumber, red cabbage and edamame together in a large bowl.
5. Top with sesame seeds and chopped coriander.
6. Drizzle over the dressing and serve.
Storage: store leftovers in an airtight container in the fridge and eat the next day.
Nutritional Information
Per half recipe
Calories: 441 caloriesCarbohydrate: 44g
