Monday, March 11, 2013

Thai Peanut Salad

Serving Size: Makes 1 salad 
  • 1/4 cup carrots, shredded
  • 1/4 cup sliced mushrooms
  • 1/4 cup fresh bean sprouts
  • 1/4 cup cucumber, shredded
  • 1/4 cup alfalfa spouts
  • 1/2 tsp sesame seeds
  • 1 tbsp Thai Kitchen Peanut Satay sauce (gluten free)
  • 1/2 tsp low sodium soy sauce
  • 1/2 tsp sesame oil
  • tiny splash of lime juice


1. In a small dish or bowl, combine dressing ingredients: sesame oil, peanut sauce, soy sauce, lime. Mix well and set aside.

2. In a medium sized bowl, combine bean & alfalfa sprouts, carrots, cucumber, and mushrooms.

3.  Pour dressing over salad and mix until well blended.  Top salad with alfalfa sprouts and sesame seeds.


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