Directions:
- To prepare the sauce, finely grate the ginger on a ginger grater or fine grater to extract the juice (you should have about 1 tablespoon). Place the ginger juice, peanuts, coconut meat, coconut water, almond butter, Braggs, garlic, turmeric, curry powder, and orange juice in a blender and blend until smooth. Add the Thai chile to taste.
- Place the cauliflower, carrot, cabbage, and cucumber in a bowl. Pour the sauce over the vegetables, garnish with the basil and bean sprouts, and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 627.5 Kcal (2627 kJ) | ||
| Calories from fat | 432.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 48.07g | 74% | |
|---|---|---|---|
| Sodium | 255.45mg | 11% | |
| Potassium | 1042.88mg | 22% | |
| Total Carbs | 142.33g | 47% | |
| Sugars | 6.38g | 26% | |
| Dietary Fiber | 6.81g | 27% | |
| Protein | 325.49g | 651% | |
| Vitamin C | 51.6mg | 86% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 4.6mg | 26% | |
| Calcium | 116.2mg | 12% | |
| Amount Per 100 g | |||
| Calories | 231.18 Kcal (968 kJ) | ||
| Calories from fat | 159.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.71g | 74% | |
|---|---|---|---|
| Sodium | 94.11mg | 11% | |
| Potassium | 384.21mg | 22% | |
| Total Carbs | 52.44g | 47% | |
| Sugars | 2.35g | 26% | |
| Dietary Fiber | 2.51g | 27% | |
| Protein | 119.92g | 651% | |
| Vitamin C | 19mg | 86% | |
| Iron | 1.7mg | 26% | |
| Calcium | 42.8mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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