budgetbytes4.5
Peanut Lime Cauliflower Salad
Riced cauliflower makes a filling low-carb base for this fresh and vibrant Thai-inspired Peanut Lime Cauliflower Salad.
👥 4 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 20 min🔥 Cook: 5 min👤 Beth Moncel📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●bowl
📝 Preparation Steps
1
Heat a large skillet over medium, then add the oil and swirl to coat the surface. Add the riced cauliflower and a pinch of salt. Sauté the cauliflower over medium for about ⏱️ 5 minutes, or until it reaches your desired level of tenderness. Transfer the cauliflower to a bowl and allow it to cool as you prepare the rest of the ingredients (I placed mine in the refrigerator for faster cooling).
riced cauliflower ($2.49)3 cupsPinch of salt ($0.02)
2
Squeeze 2 Tbsp juice from the lime into a small bowl. Add the grated ginger, soy sauce, and chili garlic sauce. Stir to combine.
fresh lime (2 Tbsp juice) ($0.19)1
3
Finely dice the red bell pepper and red onion. Pull the cilantro leaves from the stems and roughly chop them. Roughly chop the peanuts.
red bell pepper ($0.99)1red onion ($0.25)1/4fresh cilantro leaves ($0.45)1 cup
4
Add the bell pepper, onion, cilantro, and peanuts to the bowl with the cooled cauliflower. Pour the dressing over top, then toss to combine the ingredients. Serve immediately or refrigerate until ready to eat.
Nutrition Facts
calories
159.65 kcal
fat Content
11.03 g
serving Size
1 Serving
fiber Content
3.58 g
sodium Content
339.35 mg
protein Content
5.18 g
carbohydrate Content
11.08 g
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