Prep & Cooking Time: 10 Minutes
Ever since I started keeping track of my macros, my allotted “fat” grams for the day has been a little more limited. Therefore, I need to find ways to spruce up my salads without the fatty dressings. So, what if I get a craving for peanut sauce? I find ways to hack it!
What I love about this salad is that it’s super fast to make, high volume, but low fat and low calories! It also helps to tap into that feeling of eating fresh asian comfort food! Also, I really wanted an excuse to use my new spiralizer and this was the perfect venue to do so.
So what makes this “low fat”? Lean tuna, but also a secret dressing ingredient that keeps the calories down while boosting flavor…
I LOVE peanut sauce, but regular peanuts have tons of fat, right?
Then I stumbled across powdered peanut butter (PB2) and the amazingness that comes with it! – just add H2O and it’s already a fraction of the fat of regular peanut butter. I already add it to everything in the kitchen and thensome….oatmeal, protein shakes, yogurt, banana bread…Why not make a salad dressing out of it?
I also had a strange craving for cucumbers lately…maybe because it’s 95 degrees outside and not even summer yet! And, cucumbers are such a refreshing and cooling food (that’s healthy and not ice cream, you know?). I also had a half a head of red cabbage left from cole slaw from our last home barbecue feast, so I wanted to put this bad boy to use.
This salad reminds me of a deconstructed “spring roll” full of fresh veggies and spicy tuna! I’m sure you could add rice or wrap this all up in a spring roll wrapper too (hint, hint!). But, here’s the big kicker about this dish:
1 serving of this salad is about 215 calories! WHAT?
21g of Carbs, 21g of Protein, and 5g of Fat.
This recipe makes 5 pretty sizeable portions of salad (that includes meat and dressing)!
For the Vegetables: Use a julienne peeler, a spiralizer or a grater to shred all of the vegetables into very thin slices. Thinly slice the onions and the cabbage head (after removing the old outer leaves and cutting around the stem.) Mix together well in a large bowl.
For the Spicy Tuna Mixture: Drain all the tuna of excess water, dump the tuna in a side bowl, then mix in 1 oz of Sriracha (or your choice of hot sauce) with 1 oz of the soy sauce. You can also use coconut aminos as well – I like Trader Joe’s low sodium soy sauce!
Also, you *don’t* have to use canned tuna. By all means, this recipe would be amazing with freshly baked fish, smoked salmon, grilled chicken, or even some Thai-Spiced Pork Meatballs.
For the dressing: Mince together the ginger and the garlic. In a smaller separate bowl, whisk together all of the dressing ingredients together. The powdered peanutbutter will make the sauce nice and thick!
Note: the flavors of this dressing are super concentrated, so a little bit goes a long way! I find that this batch makes about 5 servings (21g of dressing)
From here, you can bring this whole salad to a potluck, or divide all of the veggies and tuna into about 4-5 containers for plenty of servings! I keep the dressing in a separate little container until it’s time to chow down so my veggies stay crisp and fresh.
Wow, such easy salad!
If you’re craving other salad ideas, be sure to check out these hits!