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Oatmeal natto and celery salad in lime mustard dressing
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Natto, celery and oatmeal salad with no-oil lemon dressing

This natto, celery and oatmeal salad with no-oil lemon dressing provides a savory bowl with French mustard. Whole-foods plant-based no-oil (WFPBNO) recipe.
Course Breakfast, lunch, Salad
Cuisine Japanese, Low fat, Vegan
Keyword natto, no oil, salad, WFPBNO
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1 person
Calories 357kcal
Author Nicolas Pujol

Ingredients

  • 1 cup oatmeal
  • 1.5 cups water
  • 1 lime
  • 1 tbsp French mustard
  • 3 oz celery (about 2 stems)
  • 3 oz natto
US Customary - Metric

Instructions

  • Put oats and water in a pan, bring to boil then simmer for 10 minutes.
  • In the meantime, squeeze the lime juice and mix it with the French mustard in a small bowl.
  • Rinse and finely chop the celery. Open the natto box. 
  • In a mid-size bowl, place the cooked oatmeal at the bottom, then sprinkle the celery on top. Add the natto and top with the salad dressing. 

Nutrition

Calories: 357kcal | Carbohydrates: 46g | Protein: 21g | Fat: 12g | Saturated Fat: 1g | Sodium: 469mg | Potassium: 891mg | Fiber: 12g | Sugar: 6g | Vitamin A: 380IU | Vitamin C: 23.6mg | Calcium: 175mg | Iron: 7.1mg