LowProRecipes.com

Thai salad

Yield

Number of servings: 1
Serving size: 1 salad (about 1 1/2 cup)

Ingredients

Dressing

  • ½ Tbsp (7.5 ml) Pea-NOT butter from Cambrooke (2933)
  • ½ Tbsp (7.5 ml) soy sauce
  • 1 tsp (5 ml) rice vinegar
  • ½ tsp (2.5 ml) sambal oelek
  • ½ Tbsp (7.5 ml) honey
  • ¼ tsp (1 ml) fresh ginger, grated
  • ¼ tsp (1 ml) fresh garlic, grated
  • 1 tsp (5 ml) canola oil

 

Salad

  • 1 cup (250 ml) cooked mung bean noodles
  • 2 Tbsp (30 ml) carrot, julienned
  • 2 Tbsp (30 ml) red bell pepper, julienned
  • 2 Tbsp (30 ml) water chestnut, julienned
  • 1 tsp (5 ml) cilantro, chopped

Preparation

Dressing

In a small bowl, place the Pea-NOT butter. Whisk with the soy sauce. Then, add all the other ingredients and whisk well. Set aside.

 

Salad

In a bowl, place the noodles, carrot, bell pepper and water chestnut. Pour the dressing over and mix well.

Garnish with the cilantro.

 

Tip : If you bring your salad in your lunch box, bring the dressing and salad in two different containers. Mix together right before eating.

 

Nutritional facts

  • Energy
    369 kcal
  • Protein
    1.5 g
  • PHE
    70 mg
  • TYR
    43 mg
  • LEU
    99 mg
  • VAL
    69 mg
  • ILE
    63 mg
  • MET
    19 mg
  • LYS
    70 mg
  • Energy
    369 kcal
  • Protein
    1.5 g
  • PHE
    70 mg
  • TYR
    43 mg
  • LEU
    99 mg
  • VAL
    69 mg
  • ILE
    63 mg
  • MET
    19 mg
  • LYS
    70 mg
© Genevieve Lafrance 2022