Macros
P: 50g F: 32g C: 58g
2 Servings
*These macro numbers are subject to change based on source, brands of product and individual goals.*
*These numbers can be adjusted to fit your own macro numbers based off your specific calculations.*
Ingredients:
Dressing:
- ⅓ cup prepared mango chutney
- ⅓ cup creamy natural peanut butter
Salad:
- 1 Tbs. olive oil
- 1 8-oz. pkg. seitan, cut into bite-size strips
- 3 cloves garlic, minced (1 Tbs.)
- ¾ tsp. mild curry powder
- 6 cups shredded red cabbage (½ small head)
- 1 small cucumber, sliced into thin half moons (¾ cup)
- 3 green onions, thinly sliced (½ cup)
Method:
-
To make Dressing: Blend chutney, peanut butter, and 1/3 cup water in blender until smooth. Set aside.
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To make Salad: Heat 2 tsp. oil in large skillet over medium heat. Add seitan, and season with salt, if desired. Sauté 5 to 7 minutes, or until browned. Add garlic and remaining 1 tsp. oil, and sauté 30 seconds. Sprinkle with curry powder, and sauté 2 minutes more. Remove from heat, and keep warm.
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Toss cabbage and cucumber with Dressing in large bowl. Top with warm seitan and green onions.