Crunchy Low Carb Thai Salad

Crunchy Low Carb Thai Salad


1. Whisk all of the dressing ingredients in a small bowl. Then, chop/julienne/shred/slice all the vegetables. Mix all vegetables in a very large bowl; toss with the dressing and let the salad marinate for an hour or so in the refrigerator.

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Nutrition

NutrientQuantity
Total fats64.6226 g
Protein93.6461 g
Carbohydrates61.1482 g
Energy1157.7178 kCal
Fatty acids, total saturated 18:3 undifferentiated1.2562 g
Water1384.6127 g
Aspartic acid2.0831 g
Calcium, Ca1256.1 mg
Lutein + zeaxanthin43652.5202 g
Fiber, total dietary15.9191 g
Fatty acids, total saturated 22:00.0043 g
Carotene, beta35142.3008 g
Niacin9.7472 mg
Vitamin A, RAE3600.7602 g
Arginine1.1291 g
Riboflavin1.7554 mg
Tocopherol, beta0.0232 mg
Fatty acids, total polyunsaturated 15:00.0043 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)0.0447 g
Fatty acids, total saturated 20:10.0272 g
Glutamic acid4.0708 g
Stigmasterol0.0006 mg
Sodium, Na2506.6038 mg
Fatty acids, total saturated 16:1 undifferentiated1.1329 g
Total lipid (fat)64.6226 g
Manganese, Mn4.2027 mg
Fructose7.0034 g
Proline1.659 g
Fatty acids, total saturated 16:014.0946 g
Fatty acids, total saturated 8:00.5299 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c0.0916 g
Sucrose5.5276 g
Choline, total368.0936 mg
Sugars, total30.13 g
Serine1.1215 g
Fatty acids, total saturated 10:01.2115 g
Fatty acids, total saturated 18:06.2272 g
Fatty acids, total saturated 20:4 undifferentiated0.1768 g
Vitamin B-61.6663 mg
Selenium, Se68.0726 g
Ash19.6565 g
Vitamin D4.9 IU
Fatty acids, total saturated 18:1 undifferentiated17.1293 g
Pantothenic acid2.2985 mg
Phenylalanine1.1247 g
Beta-sitosterol0.0004 mg
Copper, Cu1.6156 mg
Betaine359.113 mg
Thiamin0.9522 mg
Retinol484.566 g
Methionine0.4968 g
Iron, Fe17.1842 mg
Carbohydrate, by difference61.1482 g
Phosphorus, P1217.8645 mg
Folate, total880.6767 g
Tocopherol, gamma0.6432 mg
Fatty acids, total saturated 4:01.474 g
Fatty acids, total saturated 20:5 n-3 (EPA)0.0782 g
Lycopene1.28 g
Alanine1.1274 g
Cholesterol300.154 mg
Valine1.482 g
Fatty acids, total saturated 18:2 undifferentiated7.1914 g
Glycine0.8507 g
Carotene, alpha4515.4175 g
Glucose (dextrose)5.8718 g
Fatty acids, total saturated 14:04.7411 g
Zinc, Zn8.0724 mg
Isoleucine1.1928 g
Maltose0.0104 g
Fatty acids, total saturated 12:01.3509 g
Fatty acids, total polyunsaturated8.8718 g
Fatty acids, total saturated 14:10.0043 g
Leucine1.9685 g
Tocotrienol, alpha0.0846 mg
Vitamin A, IU63974.0518 IU
Fatty acids, total saturated 22:5 n-3 (DPA)0.0408 g
Folate, DFE880.6767 g
Tryptophan0.2356 g
Vitamin C, total ascorbic acid157.4208 mg
Phytosterols162.8198 mg
Fatty acids, total polyunsaturated 16:1 c0.0043 g
Galactose0.34 g
Fatty acids, total polyunsaturated 18:1 c0.0383 g
Fatty acids, total saturated 20:00.0043 g
Fatty acids, total saturated 6:00.8951 g
Starch2.6936 g
Tyrosine0.9471 g
Vitamin B-124.3103 g
Vitamin K (phylloquinone)2015.1407 g
Fatty acids, total saturated31.7909 g
Histidine0.5499 g
Fatty acids, total monounsaturated19.0566 g
Threonine1.1199 g
Folate, food880.6767 g
Fatty acids, total polyunsaturated 17:00.0021 g
Vitamin D (D2 + D3)0.245 g
Fatty acids, total polyunsaturated 24:00.0043 g
Cryptoxanthin, beta27.0821 g
Vitamin D3 (cholecalciferol)0.245 g
Vitamin E (alpha-tocopherol)11.4718 mg
Fatty acids, total saturated 22:6 n-3 (DHA)0.1122 g
Magnesium, Mg466.2592 mg
Lysine1.6531 g
Potassium, K4267.4623 mg
Cystine0.348 g
Fluoride, F34.848 g

Ingredients

IngredientQuantityEnergyCarbohydratesLipin
Ginger1 pinch0.10.02220.0009
Oil3 tablespoons336.384038.2003
Carrot1 52.4812.26240.3072
Soy sauce2 tablespoons16.961.57760.1824
Cucumber1 15.63.77520.1144
Bok choy1 149.4511.4177.9625
sesame oil1 tablespoon120.224013.6
cilantro1 pinch0.00480.00080.0001
Green Onion3 57.5112.22621.0011
lime juice0.25 cup15.1255.09410.0424
green bell pepper1 302.601.7
baby spinach1 bunch78.212.3421.326
snow pea8 302.601.7
napa cabbage1 13.082.43070.1853
bean sprout12 ounces302.601.7
serrano chili1 302.601.7
hot chili pepper2 000
splenda granular2 teaspoons302.601.7

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