Thai Vegetable Salad
| Yield: | 6 Servings |
| Categories: | Salads |
| 1 1/2 | c | Shredded cabbage |
| 1 | c | Shredded bok choy |
| 1 | c | Mung bean sprouts |
| 1 | Shredded carrots; scrubbed | |
| 1 | Zucchini; julienned | |
| 3 | Scallions; chopped | |
| THAI DRESSING | ||
| 1/2 | c | Water |
| 3 | tb | White wine vinegar |
| 1 | tb | Soy sauce; low sodium, see pantry |
| 2 | ts | Honey |
| 1 1/2 | ts | Cornstarch |
| 1 | tb | Peanut butter; natural |
| 1 | tb | Chopped fresh cilantro |
| 1 | Clove garlic; crushed | |
| 1/4 | ts | Crushed red pepper; flakes, optional |
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