Thai Vegetable Salad

Name: Thai Vegetable Salad
Yield: 6.0
Ingredients: 1.5 cup Shredded Cabbage; 1.0 cup Bok Choy; 1.0 cup Mung Bean Sprouts; 1.0 Shredded Carrots; 1.0 Zucchini; 3.0 Scallions Thai Dressing; 0.5 cup Water; 3.0 tablespoon White Wine Vinegar; 1.0 tablespoon Soy Sauce Low Sodium; 2.0 teaspoon Honey; 1.5 teaspoon Cornstarch; 1.0 tablespoon Peanut Butter; 1.0 tablespoon Chopped Fresh Cilantro; 1.0 clove Garlic; 0.25 teaspoon Crushed Red Pepper

Thai Vegetable Salad — a community recipe on Potlikkr.

🍽 Serves 6.0

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Ingredients

1.5 cup Shredded Cabbage
1.0 cup Bok Choy
1.0 cup Mung Bean Sprouts
1.0 Shredded Carrots

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Method (preview)

1
Make the dressing and allow to cool. Combine all of the vegetables in a large
2
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

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