THAI CRUNCH SALAD

THAI CRUNCH SALAD
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 425.0
  • Total Fat: 18.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 203.0 mg
  • Total Carbs: 43.0 g
  • Dietary Fiber: 16.0 g
  • Protein: 18.0 g

Introduction

A salad that's a meal all by itself!

Ingredients

1 head napa cabbage, cut into ¼-inch strips
1 head romaine lettuce, cut into ¼-inch strips
2 large carrots, peeled and julienned
2 bunches scallions, thinly sliced
1 large English cucumber, julienned
1 large bunch cilantro, chopped
2 cups cooked, shelled edamame
1 cup roasted peanuts
4 servings teriyaki tofu (optional)
1 cup Asian dressing of your choice
1 cup crispy wonton strips (optional)

Directions

1. Place cabbage, lettuce, carrots, scallions, cucumber, cilantro, edamame and peanuts in a very large mixing bowl and toss to mix. If using, cut tofu into ½-inch cubes and add to mixing bowl.
2. Pour dressing into bowl and toss to mix thoroughly. Gently toss in crispy wonton strips, if using. Serve immediately.


Serving Size: Makes 4 entrée-sized salads

Number of Servings: 4

Recipe submitted by SparkPeople user GUEST_CHEF.

Number of Servings: 4


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