Thai Vegetable Salad

6 Servings

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Thai Vegetable Salad Ingredients

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

Instructions for Thai Vegetable Salad

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 vegetables. 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. Recipe source: Adapted from *The New McDougall Cookbook* Recipe by: Loma Linda Newsletter, August 1997 Posted to Digest eat-lf.v097.n194 by KitPATh on Aug 01, 1997

Main Ingredient: SaladCuisine: Uncategorized