Low Carb Living Made Tasty

Simple Asian Salad

Serves 4

Per serve:



  1. Toast almonds in a 180C oven until they smell nutty and are crisp. Remove from oven, cool, then roughly chop. Set aside.
  2. In a large bowl combine the wombok and capsicum.
  3. Mix together in a small bowl the Splenda, sesame oil, balsamic vinegar, olive oil and soy sauce. Pour over salad and toss to combine.
  4. Stir through almonds just before serving so they maintain their crispness.

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