Keto Thai Veggie Salad
Using a Japanese mandolin with the julienne blade carefully slice zucchini,squash and carrot into long noodle like strains.
Slice mini bell peppers lengthwise into matchsticks.
Rough chop herbs.
In a mixing bowl combine all remaining ingredients and whisk to combine.
And veggies and herbs to dressing and toss. Let sit in fridge for 30 minutes to chill and set up. Toss again each time before serving to coat veggies.
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