Recipes

Fresh Veggie Salad with Sugarcane Vinaigrette

Ingredients

For the Vinaigrette:

¼ c vegetable oil
¼ c mayonnaise
2 Tbsp Steen’s Cane Vinegar
1 Tbsp Creole Mustard
1 Tbsp Steen’s Cane Syrup
¼ tsp salt
¼ tsp black pepper
1 tsp chopped parsley

For the Veggie Salad:

1 c sliced carrots
½ c sliced celery
½ c sliced red bell pepper
½ c sliced green bell peppers
1 c sliced zucchini
1 c shredded brussels sprouts

Place all dressing ingredients in a small bowl and mix until fully combined. (Store in the refrigerator for up to 5 days.)
Mix all vegetables in a bowl and toss with sugarcane vinaigrette. Serve as a side dish with the Zapps® Crawtator Crusted Fish.

Calories: 180
17g Fat (2.5g Saturated fat, 5mg Cholesterol.) 230mg Sodium. 8g Carbohydrates (2g Fiber, 5g Total sugar.) 2g Protein.

Lower Fat: Substitute water for oil and use low-fat mayonnaise. 70 Calories. 2.5g Fat (0g Saturated fat, 0mg Cholesterol.) 250mg Sodium. 9g Carbohydrates (2g Fiber, 5g Total sugar.) 2g Protein.
Lower Carbohydrate: Use monk fruit, or other preferred zero-calorie liquid sweetener in place of cane syrup. The remaining carbohydrates are sourced from vegetables and further reductions are not recommended. 170 Calories. 16g Fat (2.5g Saturated fat, 5mg Cholesterol.) 230mg Sodium. 6g Carbohydrates (2g Fiber, 3g Total sugar.) 2g Protein.
Lower Sodium: Use salt substitute and salt-free stone ground mustard to reduce sodium to 90mg.
Dairy-free: Recipe is dairy-free as is.
Gluten-free: Recipe is gluten-free as is.

October 25, 2022

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