Keto Thai Veggie Salad
Using a mandoline with the julienne blade carefully slice zucchini,squash and carrots into long noodle like strains. Add salt to draw out the moisture. Let sit for 30 minutes then drain off all excess liquid and pat dry.
Next slice mini bell peppers lengthwise into matchsticks and rough chop herbs. Add to the rest of the veggies.
In a separate bowl prepare dressing by whisking all the ingredients together. Pour dressing over the veggies, toss to combine. Let sit for 30-60 minutes in the fridge before serving
Calories: 76kcal | Carbohydrates: 6g | Protein: 1g | Fat: 5g | Cholesterol: 2mg | Sodium: 451mg | Potassium: 285mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1680IU | Vitamin C: 23.7mg | Calcium: 25mg | Iron: 0.6mg