Katsu Nasu Salad

Katsu Nasu Salad combines crispy, breaded eggplant with fresh, vibrant vegetables and a tangy dressing for a delightful Paleo-friendly twist on a classic Japanese dish. This salad is not only satisfying but also packed with nutrients and flavors, making it a perfect supper option.

Ingredients

• Eggplant - 1 medium-sized
• Almond flour - 1/2 cup
• Coconut oil - for frying
• Mixed salad greens - 150 grams
• Cucumber - 1 small, sliced
• Cherry tomatoes - 100 grams, halved
• Carrot - 1 small, julienned
• Green onion - 2, chopped
• Sesame seeds - 1 tablespoon
• Rice vinegar - 2 tablespoons
• Olive oil - 1 tablespoon
• Soy sauce (or coconut aminos for Paleo) - 1 teaspoon
• Honey - 1 teaspoon (optional)
• Salt - to taste
• Black pepper - to taste

Steps

1. Slice the eggplant into 1 cm thick rounds and sprinkle with salt. Let it sit for 10 minutes to draw out moisture, then rinse and pat dry.
2. In a shallow bowl, place the almond flour. Dredge each eggplant slice in the almond flour until fully coated.
3. Heat coconut oil in a frying pan over medium heat. Fry the eggplant slices for about 3-4 minutes on each side until golden brown and crispy. Remove and place on paper towels to drain excess oil.
4. In a large bowl, combine mixed salad greens, sliced cucumber, cherry tomatoes, julienned carrot, and chopped green onion.
5. In a small bowl, whisk together rice vinegar, olive oil, soy sauce (or coconut aminos), honey (if using), salt, and pepper to create the dressing.
6. Drizzle the dressing over the salad and toss gently to combine.
7. To serve, arrange the salad on plates, top with the crispy eggplant, and sprinkle with sesame seeds.

Nutrition

• Calories: 320
• Protein: 6 g
• Carbs: 25 g
• Fiber: 9 g
• Sugar: 5 g
• Sodium: 250 mg
• Cholesterol: 0 mg
• Total Fat: 22 g
• Saturated Fat: 5 g
• Unsaturated Fat: 15 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants from vegetables, promoting overall health.
• Provides healthy fats from coconut oil and olive oil, supporting heart health.

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