Crunchy Low Carb Thai Salad |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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This recipe came from one of Jamie Oliver's The Naked Chef cookbooks. Ingredients:
12 ounces bean sprouts |
1 green bell peppers or 1 red bell pepper, julienned |
1 bunch baby spinach, in thin strips |
2 hot chili peppers, sliced thin |
1 carrot, sliced thin |
3 green onions |
1 cucumber, in thin sticks |
1 head napa cabbage, shredded |
1 bok choy, chopped |
8 -10 snow peas or 8 -10 sugar snap peas |
1/4 cup lime juice, you'll need 2 small limes |
3 tablespoons oil |
1 tablespoon sesame oil |
2 tablespoons soy sauce |
2 teaspoons splenda granular, sugar substitute or 2 teaspoons equivalent liquid splenda |
1 pinch ginger |
1 small serrano chili, minced |
1 pinch cilantro, chopped |
Directions:
1. Whisk all of the dressing ingredients in a small bowl. Then, chop/julienne/shred/slice all the vegetables. Mix all vegetables in a very large bowl; toss with the dressing and let the salad marinate for an hour or so in the refrigerator.
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