Crunchy Thai Salad Recipe
Servings: 2
Ingredients
- noodles beans, sprouts finely sliced green and red pepper baby spinach finely sliced and seeded red or possibly green chili arugula sliced scallion peeled seeded sliced cucumber finely sliced Chinese and savoy cabbage whole sugar snap peas mint basil coriander lightly toasted cashew nuts or possibly sesame seeds, for garnish Thai Dressing
- 4 Tbsp. fresh lime juice
- 3 Tbsp. extra virgin olive oil
- 1 Tbsp. sesame seed oil
- 1 Tbsp. soy sauce
- 1 pch brown sugar, large
- 1 Tbsp. ginger, peeled, and, finely, minced
- 1/2 clv garlic, finely, sliced
- 1 x red chili, seeded, and, finely, sliced
- 1 lrg handful fresh coriander, and, basil, minced
Directions
- Cook the noodles as normal and prepare all the vegetables while the noodles are cooking.
- When they are done rinse under cool water and add in to the salad.
- Thai Dressing:Mix all of the ingredients together in a jam jar, shake and pour over the salad.
- Garnish with cashew nuts or possibly sesame seeds.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 66g | |
| Recipe makes 2 servings | |
| Calories 221 | |
| Calories from Fat 200 | 90% |
| Total Fat 22.75g | 28% |
| Saturated Fat 3.17g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 454mg | 19% |
| Potassium 83mg | 2% |
| Total Carbs 4.9g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.28g | 1% |
| Protein 1.54g | 2% |
