SUSHI ROLL SALAD

SUSHI ROLL SALAD

BY Carolyn Ketchum

INGREDIENTS:

  • 12 ounces riced cauliflower, about 1 medium head
  • 1/2 cucumber, quartered and sliced
  • 1 tbsp pickled ginger, finely chopped
  • 3 scallions, finely chopped
  • 2 tbsp water
  • 3 tbsp apple cider vinegar
  • 2 tbsp Swerve Granular
  • 1 1/2 tsp wasabi paste (more to taste)
  • 1/4 tsp salt
  • 2 tbsp toasted sesame seeds
  • 4 small sheets toasted seaweed, cut thinly into strips
  • 1 avocado, thinly sliced

NUTRITIONAL FACTS:

Servings: 4

Calories: 210

Total Fat: 11g

Cholesterol: 0mg

Sodium: 270mg

Total Carbs: 31g

Dietary Fiber: 12g

Sugar: 8g

Protein: 9g

DIRECTIONS:

Step 1

Place riced cauliflower in a medium saucepan and add water. Cover and cook on low until just barely tender (if using Trader Joe’s frozen, cook until warmed through).

Step 2
Transfer to a large bowl and add cucumber, pickled ginger and scallions. Toss to combine.

Step 3
In a small bowl, whisk together the vinegar, Swerve, wasabi paste and salt. Pour over cauliflower mixture and toss to combine well. Refrigerate until chilled, about 1 hour.

Step 4
Divide among 4 salad dishes or small bowls. Sprinkle each with sesame seeds and seaweed strips. Place avocado slices decoratively on each plate.


Makes 4 servings.

THIS RECIPE USES

Swerve Granular 1 Pack front view;Size_12oz - 1 Pack

Granular

From $7.99
From $7.99