THAI CRUNCH SALAD
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)
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.
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
