Thai-Style Peanut-Cabbage Salad
- Yield: 6 servings
- Prep: 15 mins
- Cook: 0 mins
Ingredients
- Dressing:
- 1/3cup packed brown sugar
- 2tablespoons peanut oil
- 4-- garlic cloves, peeled and chopped
- 1/2teaspoon crushed red pepper
- 2tablespoons reduced-sodium soy sauce
- 1/4cup fresh lime juice
- 2tablespoons water
- 1teaspoon freshly grated ginger
- 1/4teaspoon salt
- Salad:
- 1/4pound green beans, blanched
- 4cups baby spinach (about 4 ounces)
- 2cups thinly sliced green cabbage
- 3-- green onions, sliced
- 1/2-- red bell pepper, thinly sliced
- 2/3cup chopped dry-roasted peanuts, toasted if desired
- 1/4cup chopped fresh basil or mint
- 1-- (1-ounce) package roasted vegetable chips or sweet potato chips (such as Terra), lightly crushed
Instructions
- To prepare dressing, combine all ingredients in a jar; cover tightly and shake vigorously.
- To prepare salad, place beans and next 4 ingredients (beans through bell pepper) in a large bowl. Just before serving, drizzle about two-thirds of dressing over salad; toss to coat well. Sprinkle with peanuts, herbs and vegetable chips. Serve with remaining dressing.
Nutritional Info *per serving
- Calories 240
- Glycemic Load 0
- Fat 14g
- Saturated Fat 2g
- Polyunsaturated Fat 4.5g
- Monounsaturated Fat 7g
- Cholesterol 0mg
- Sodium 350mg
- Potassium 500mg
- Carbohydrate 27g
- Fiber 4g
- Sugars 16g
- Protein 7g
- Trans Fat 0g
- Vitamin A 50%
- Vitamin C 70%
- Calcium 10%
- Iron 10%