THAI CRUNCH SALAD
- Number of Servings: 4
Ingredients
1 head napa cabbage, cut into ¼-inch strips1 head romaine lettuce, cut into ¼-inch strips 2 large carrots, peeled and julienned2 bunches scallions, thinly sliced1 large English cucumber, julienned1 large bunch cilantro, chopped2 cups cooked, shelled edamame1 cup roasted peanuts4 servings teriyaki tofu (optional)1 cup Asian dressing of your choice1 cup crispy wonton strips (optional)
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.
Nutritional Info 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
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