avec mayo épicée et salade de chou au edamame
Les edamames riches en protéines et les poivrons croquants ajoutent du dynamisme à chaque bouchée de cette salade. Complétez le tout avec des filet de tilapia panés à la noix de coco et aux échalotes frites, des garnitures et de la mayo épicée! « Faible en glucides » est basé sur un calcul considérant la quantité de glucides par portion. Ingrédients : Filet de Tilapia • Poivron • Chou rouge • Edamames (soya) • Mayo épicée (huile végétale, piments forts, jaune d'oeuf congelé, sucres (sucre, glucose), eau, vinaigre, sel, ail, jus de citron concentré, moutarde, gomme de xanthane, acide acétique, acide citrique, caramel, benzoate de sodium, sorbate de potassium, EDTA de calcium disodique) (œuf, moutarde) • Échalotes frites (oignon, huile de palme, farine de blé, sel) (blé) • Noix de coco râpée (chair de noix de coco blanche, métabisuphite de sodium) (sulfites) • Arachides • Vinaigre de riz (vinaigre de riz, eau, sucre, sel, métabisulfite de potassium) (sulfites) • Oignon vert • Sauce soya (eau, blé, fèves de soya, sel, protéines de soya hydrolysées, sucres (sucre, solides de glucose, mélasse, solides de sirop de maïs), agents d'assaisonnement, couleur caramel, extrait de réglisse, fécule de maïs modifiée, acide citrique, benzoate de sodium, propionate de sodium, sorbate de potassium, alcool) (soya, sulfites, blé).
Allergens
Utensils
Tags
Tilapia
300 g
Échalotes frites
56 g
Noix de coco, râpée
6 tbsp
Poivron
1 unit(s)
Chou rouge, émincé
113 g
Edamame
113 g
Spicy Mayo
6 tbsp
Vinaigre de riz assaisonné
1 tbsp
Oignons verts
1 unit(s)
Arachides, hachées
28 g
Sauce soja
0.5 tbsp
Sel
0.125 tsp
Poivre
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
