Thai Sweet Potato And Sugar Snap Pea Salad - Oxyge... |
|
 |
Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 10 |
|
My sister gave this to me and she said it was a real hit. My mouth watered just from reading it! Ingredients:
dressing |
1/4c seasoned rice vinegar |
1/4c low sodium soy sauce |
3 tbsp smart balance omega blend mayo |
4 tsp fresh ginger, minced |
1/2 tbsp roasted sesame oil |
5 cloves garlic, minced (2 1/2 tsp pre-minced) |
1.5 tbsp natural peanut butter |
2 tsp chili garlic sauce |
1.5 tsp sugar-free maple syrup |
salad |
2 lbs yams, peeled and cut into 1/2 inch cubes |
2 cups (one bag) sugar snap peas, cut into 1/2 inch pieces |
1/2c sliced green onion |
1/4c dry-roasted unsalted peanuts, chopped |
Directions:
1. Place the sweet potatoes on a large saucepan with enough water to cover and bring to a boil, then cook about 7 minutes, until tender but not mushy (test with a fork). Drain and rinse under cold water.
2. In a blender, mix dressing ingredients on low speed until smooth.
3. Once the sweet potatoes are cool, put them in a large bowl, add the sugar snap peas, onions and dressing. Mix thoroughly and cover with plastic wrap. Refrigerate for at least 2 hours before serving. Garnish with peanuts before serving.
|
|