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Title: Thai Vegetable Salad
Categories: Salad Eat
Yield: 6 Servings
| 1 1/2 | c | Shredded cabbage |
| 1 | c | Shredded bok choy |
| 1 | c | Mung bean sprouts |
| 1 | Shredded carrots; scrubbed | |
| 1 | Zucchini; julienned | |
| 3 | Scallions; chopped +-+ thai dressing +-+- | |
| 1/2 | c | Water |
| 3 | tb | White wine vinegar |
| 1 | tb | Soy sauce; low sodium, see |
| ; pantry | ||
| 2 | ts | Honey |
| 1 1/2 | ts | Cornstarch |
| 1 | tb | Peanut butter; natural |
| 1 | tb | Chopped fresh cilantro |
| 1 | Clove garlic; crushed | |
| 1/4 | ts | Crushed red pepper; flakes, optional |
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, 1. 5 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*
Posted to MM-Recipes Digest V4 #2
Recipe by: Loma Linda Newsletter, August 1997
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