CRUNCHY THAI SALAD
Any combination of the following:
Bean sprouts
Green or red peppers, julienned
Baby spinach, in thin strips
Hot chiles, sliced thin
Carrot, sliced thin
Green onions
Cucumber, in thin sticks
Napa cabbage, shredded
Bok Choy, chopped
Snow peas or sugar snap peas
Thai Dressing:
1/4 cup lime juice, you'll need 2 small limes
3 tablespoon oil
1 tablespoon sesame oil
1 tablespoon soy sauce
2 teaspoons granular Splenda or equivalent liquid Splenda
Pinch ginger
1 small serrano chile, minced
Pinch cilantro, chopped
Whisk all of the dressing ingredients in a small bowl. Mix all vegetables in a very large bowl; toss with the dressing and let the salad marinate for an hour or so in the refrigerator. It's hard to come up with a carb count for this due to the many variables. I estimate there would be about 4-5 net carbs per serving.
This recipe came from one of Jamie Oliver's "The Naked Chef" cookbooks. I used bean sprouts, spinach, green peppers, green onions, cucumber and napa cabbage. I thought the dressing was too tart and didn't have enough flavor so I mixed in a batch of Laurie's Salad Dressing to perk it up and sweeten it a bit. I think it's much better this way, but as this cost so much to buy all the ingredients, I probably won't bother making this again. Click the photo to see a close-up.