with Spicy Mayo and Edamame Slaw
Protein-rich edamame and crisp bell peppers add fun to every bite of this salad. Top it all off with coconut- and crispy shallot-coated tilapia, garnishes and spicy mayo! Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Ingredients: Tilapia fillets • Sweet bell pepper • Red cabbage • Edamame (soy) • Spicy mayonnaise (vegetable oil, chili peppers, frozen egg yolk, sugars (sugar, glucose), water, vinegar, salt, garlic, concentrated lemon juice, mustard, xanthan gum, acetic acid, citric acid, caramel, sodium benzoate, potassium sorbate, calcium disodium EDTA) (egg, mustard) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Shredded coconut (white coconut meat, sodium metabisuphite) (sulphites) • Peanuts • Rice vinegar (rice vinegar, water, sugar, salt, potassium metabisulphite) (sulphites) • Green onion • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat).
Allergens
Utensils
Tags
Tilapia
300 g
Crispy Shallots
56 g
Shredded Coconut
6 tbsp
Sweet Bell Pepper
1 unit(s)
Red Cabbage, shredded
113 g
Edamame
113 g
Spicy Mayo
6 tbsp
Seasoned Rice Vinegar
1 tbsp
Green Onion
1 unit(s)
Peanuts, chopped
28 g
Soy Sauce
0.5 tbsp
Salt
0.125 tsp
Pepper
0.13 tsp
- Reserve half of the crispy shallots for serving.
- Crush remaining crispy shallots in their package until broken into small crumbs (or finely chop, if you prefer).
- Combine coconut and crushed crispy shallots in a shallow dish.
- Core, then cut pepper into 1/8-inch strips.
- Thinly slice green onion.
- Add 1 tbsp (2 tbsp) spicy mayo to a medium bowl. Set remaining spicy mayo aside to use in step 5.
- Line a baking sheet with parchment.
- Pat tilapia dry with paper towels. Season with salt and pepper.
- Add tilapia to the prepared baking sheet. Spread spicy mayo over tops of tilapia.
- Top with coconut mixture, pressing down gently to adhere.
Roast in the middle of the oven until cooked through, 9-12 min.**
- Meanwhile, heat a large non-stick pan over medium-high heat.
- When hot, add edamame and 1/3 cup (1/2 cup) water. Season with salt and pepper. Cook, stirring often, until beginning to brown and water is absorbed, 5-6 min.
- Remove from heat, then transfer to a large bowl.
- Meanwhile, add peppers, cabbage, vinegar, soy sauce and 2 tbsp (1/4 cup) spicy mayo to bowl with edamame. Season with pepper, then toss to combine.
- Reserve remaining spicy mayo in a small bowl for serving.
- Divide slaw and tilapia between plates.
- Sprinkle peanuts, green onions and remaining crispy shallots over top.
- Serve reserved spicy mayo alongside, for dipping.
If you've opted to get tilapia, line a baking sheet with parchment. Pat tilapia dry with paper towels. Season with salt and pepper. Add tilapia to the prepared baking sheet. Spread spicy mayo over tilapia. Top with coconut mixture, pressing down gently to adhere. Roast in the middle of the oven until cooked through, 9-12 min.** Follow the rest of the recipe as written.
840
kcal
Calories
65
g
Fat
25
g
Saturated Fat
38
g
Carbohydrate
15
g
Sugar
9
g
Dietary Fiber
44
g
Protein
110
mg
Cholesterol
1340
mg
Sodium
0.3
g
Trans Fat
1400
mg
Potassium
200
mg
Calcium
5
mg
Iron
