CRUNCHY THAI SALAD II
8 ounces fresh bean sprouts
1 green or red pepper, julienned
1 small carrot, julienned, about 1 1/2 ounces
4 green onions, sliced
1 pound napa cabbage, shredded
Dressing:
1/3 cup oil
3 tablespoons granular Splenda or equivalent liquid Splenda
1/4 cup rice vinegar
1 tablespoon lime juice, juice of 1 lime
1 tablespoon cilantro, chopped
1/2 teaspoon salt
1 tablespoon sesame oil
1 tablespoon soy sauce
1 small serrano chile, minced
Whisk all of the dressing ingredients in a small bowl. Mix all of the vegetables in a very large bowl or a soup kettle; toss with the dressing and let it marinate for an hour or so in the refrigerator. You will need to mix the salad in a very large container, but once the dressing is added, it shrinks considerably so you can store it in a much smaller container. Be sure to toss the salad again just before serving to mix in any dressing that has settled to the bottom of the bowl.
Makes about 8 servings
Do not freeze
With granular Splenda:
Per Serving: 134 Calories; 11g Fat; 3g Protein; 9g Carbohydrate; 3g Dietary Fiber; 6g Net Carbs
With liquid Splenda:
Per Serving: 132 Calories; 11g Fat; 3g Protein; 8g Carbohydrate; 3g Dietary Fiber; 5g Net Carbs
This is a variation of the Crunchy Thai Salad recipe I made quite some time ago. This version has a lot more flavor. If you don't like hot food, leave out the serrano chile.