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Carrot & Coconut Salad

With Quinoa, Endive, Parsley, Thai Basil, Tofu & a Turmeric Ginger Sauce

Vegetarian
Vegan
Gluten Free
Recipe 2139

Ingredients

Vegetables: carrot, coconut, coloured carrot, white endive, white cabbage, shallots, parsley, Thai basil, quinoa, tofu, turmeric ginger sauce. Seed topping: pumpkin seeds, sunflower seeds, kasha (roasted buckwheat), Montreal steak spice. Sauce: fresh turmeric, ginger, apple cider vinegar, orange, garlic, coconut oil, liquid soy, sugar, nutritional yeast.

Comments

Nutritional facts
Serving Size
Amount / Serving
Calories
1260 kcal
Total fat
84 g
Saturated Fat
42 g
Sodium
2 g
Total Carbohydrate
104 g
Fiber
20 g
Sugar
10 g
Proteins
32 g