Crunchy Salad

Lime-drizzled, lightly nutty, and wholesome crunchy salad bowl. Filling yet light.

14 g
44 g
17 g


(Serves 3)


¼ cup (60g) Natural Peanut Butter

3 tbsp (45 ml) Freshly Squeezed Lime Juice

3 tbsp Water

2 tbsp Soy Sauce

1 tbsp (15 ml) Maple Syrup

1 tsp Garlic Powder

½ tsp Ground Ginger


1/3 cup (51g) Uncooked Quinoa

2 cups (135g) Shredded Cabbage

2 cup (49g) Finely Chopped Purple Kale

1 1/3 cup (80g) Shredded Brussel Sprouts

1 cup (79g) Shredded Carrots

1 cup (200g) Pineapple Chunks (canned) (If using fresh or frozen, make sure to thaw (if needed) and finely chop before adding to the salad.)

¾ cup (71g) Shredded Broccoli Stalk

¼ cup (23g) Finely Sliced Red Onion

¼ cup (23g) Finely Sliced Green Onions

¼ cup (30g) Sunflower Seeds

Chopped Cilantro To Taste (Optional)


Cook the quinoa according to package instructions. Simmer the brussels sprouts until cooked but still maintaining a light crunch.

If serving immediately: Combine all the salad ingredients and mix in a large bowl or serving dish. Add the dressing and mix evenly to combine. Serve.

 If serving later or for meal-prep: Store the salad and dressing separately.

This meal makes 3 servings, and the macros shown reflect 1 serving.

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