• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Thai Vegetable Salad

  • Recipe Submitted by on

Category: Salads

 Ingredients List

  • 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


1/2 c Water
3 tb White wine vinegar
1 tb Soy sauce; low sodium, see
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,

Make the dressing and allow to cool. Combine all of the vegetables in a
large bowl. Pour the dressing over and toss gently to mix well. Cover and
chill for an hour or two before serving. Serves 6: Per Serving with
Dressing: 60 cals, 1.5 g fat (0 mg chol); 96 mg sodium. Exchanges: 2

DRESSING combine water, vinegar, soy sauce, honey and cornstarch in a
saucepan. Bring to a boil and cook, stirring constantly, until the mixture
thickens. Remove from heat. Stir in the peanut butter until smooth. Add the
remaining ingredients and stir until well combined. Makes 2.3 cup.

A Hearth Healthy Food Sponsored by the Loma Linda International Heart
Institute. Pantry: Angostura Brand makes a low sodium soy sauce.

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