Bean Sprout, Carrot, and Tuna Salad

Name: Bean Sprout, Carrot, and Tuna Salad
Total time: 5 min
Yield: 298.8 g
Ingredients: SAJO Tuna 85 g; raw carrot 62 g; bean sprouts 120 g; Cheongyang chili pepper 8 g; sesame oil 5 g; salt 0.3 g; minced garlic 3.5 g; apple cider vinegar 7.5 ml; dark soy sauce 7.5 ml

A diet-friendly side dish.

Cook 5 min Difficulty EASY 315 kcal

#high protein #low carb #low calorie #diet

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Ingredients

Main ingredients

SAJO Tuna 85 g
raw carrot 62 g
bean sprouts 120 g

Seasonings/Sauce

Cheongyang chili pepper 8 g
sesame oil 5 g
salt 0.3 g
minced garlic 3.5 g
apple cider vinegar 7.5 ml
dark soy sauce 7.5 ml

Nutrition summary

Carbohydrates 11.74 g 14%

Protein 21.44 g 26%

Fat 21.28 g 59%

Serving size 298.8g

Cooking steps

1

Microwave the bean sprouts for about 2 minutes, then squeeze out the excess water thoroughly.
2

Drain as much oil as possible from the tuna.
3

Julienne the carrot (you can substitute cucumber instead of carrot).
4

In a bowl, combine all the ingredients and mix well with the seasonings.

Bean Sprout, Carrot, and Tuna Salad

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