Thai vegetable salad

6 Servings

Ingredients

Quantity Ingredient
1½ cup Shredded cabbage
1 cup Shredded bok choy
1 cup Mung bean sprouts
1 Shredded carrots; scrubbed
1 Zucchini; julienned
3 Scallions; chopped
½ cup Water
3 tablespoons White wine vinegar
1 tablespoon Soy sauce; low sodium, see pantry
2 teaspoons Honey
1½ teaspoon Cornstarch
1 tablespoon Peanut butter; natural
1 tablespoon Chopped fresh cilantro
1 Clove garlic; crushed
¼ teaspoon Crushed red pepper; flakes, optional

Directions

THAI DRESSING

Make 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, 1½ 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 <phannema@...> on Aug 01, 1997

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