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Categories
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
-
Energy369 kcal
-
Protein1.5 g
-
PHE70 mg
-
TYR43 mg
-
LEU99 mg
-
VAL69 mg
-
ILE63 mg
-
MET19 mg
-
LYS70 mg
-
Energy369 kcal
-
Protein1.5 g
-
PHE70 mg
-
TYR43 mg
-
LEU99 mg
-
VAL69 mg
-
ILE63 mg
-
MET19 mg
-
LYS70 mg
© Genevieve Lafrance 2024