Thai Salad And Cauliflower Rice Wrap
High
protein
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1
In a small food processor (mine is 3 cups) process the cauliflower until it is the consistency of rice.
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2
Heat the 1/2 tsp peanut oil in a medium panon medium heat.
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3
While the cauliflower cooks, mix the coleslaw, cilantro, red onion and water chestnuts in a small bowl. Set aside.
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4
Stream in the peanut oil and stir until the vinaigrette thickens and becomes creamy.
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Full recipe &
nutritional value on foodfaithfitness.com
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