5 from 12 votes
Japanese Salad Bowl
This Japanese Salad Bowl combines fresh baby lettuce, cooked edamame, shredded carrot and cucumber, and tender rice noodles. Tossed with a carrot ginger dressing, it offers a refreshing mix of crunchy vegetables and soft noodles. The balance of textures and a flavorful dressing makes it suitable for a light lunch or dinner side. The use of rice noodles provides a gluten-free alternative that keeps the salad light and satisfying.
Prep Time
15 mins
Total Time
15 mins
Servings:
1
servings
Calories:
983 kcal
Course:
Salad
Cuisine:
Asian, Japanese
Ingredients
- 1 cup lettuce baby mix
- 1/2 cup edamame cooked (AIP Reintriduction, optional, frozen, shelled
- 1/4 cup carrot shredded
- 1/4 cup cucumber shredded
- 1 cup rice noodles cooked (Sweet Potato Starch Noodles make a good substitute)
- 1/2 cup carrot ginger dressing
Instructions
- In a bowl, combine the lettuce, edamame, carrots, cucumber and rice noodles in a bowl.
- Toss with the dressing and then serve immediately.
Cup of Yum
Nutrition Information
Serving
1serving
Calories
983kcal
(49%)
Carbohydrates
211g
(70%)
Protein
18g
(36%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
1g
(5%)
Trans Fat
1g
(50%)
Sodium
465mg
(19%)
Potassium
658mg
(14%)
Fiber
10g
(40%)
Sugar
5g
(10%)
Vitamin A
5731IU
(115%)
Vitamin C
10mg
(11%)
Calcium
120mg
(12%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 1 servings
Amount Per Serving
Calories 983
% Daily Value*
| Serving | 1serving | |
| Calories | 983kcal | 49% |
| Carbohydrates | 211g | 70% |
| Protein | 18g | 36% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Sodium | 465mg | 19% |
| Potassium | 658mg | 14% |
| Fiber | 10g | 40% |
| Sugar | 5g | 10% |
| Vitamin A | 5731IU | 115% |
| Vitamin C | 10mg | 11% |
| Calcium | 120mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.