Thai coconut salad

 

Makes: ~6 servings

Per serving: 152 calories,

7g protein,

7g fat,

16g carbs

Ingredients:

1 cup coconut water

juice of 1 lime

1/4 cup ground almonds or almond butter

1/2 T sesame oil

2 clove garlic, chopped

1/8 tsp ground cayenne

1 small onion, thinly sliced

6.5 oz mushrooms, sliced

6.5 oz bok choy, chopped

2 carrots, sliced

1/2 T dried cilantro

1/2 bunch red leaf lettuce

8 cups shredded cabbage

6oz coconut 

1 chicken breast grilled and shredded

Directions:

First up, the dressing... 

Simply put everything together and puree it.  I used by food processor. You can use whatever you'd like!  Mix coconut water, chopped ginger, juice of 1 lime, 1/4 almonds, 1/2 T sesame oil, 2 clove garlic, 1/8 tsp cayenne.

  

Grill chicken breast and shred.

Saute together the onion, mushroom, bok choy, carrots and cilantro. 

   

I was excited about the mason jar packing idea so I split the ingredients evenly in 6ths and layered all of my ingredients in 6 jars as follows and had a small jar of dressing left over for later. 

-- 1.5T dressing

-- chicken

-- sauteed vegetables

-- cabbage

-- coconut

-- lettuce