Try this Thai Vegetable Salad recipe, or contribute your own.
Suggest a better descriptionMake 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
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Serving Size: 1 Serving (128g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 49 | ||
Calories from Fat: 14 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.5g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 33.3mg | 1 % | |
Potassium 224.3mg | 6 % | |
Total Carbohydrate 7.1g | 2 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 5.1g | ||
Protein 2.4g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 49
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