Cold Thai Vegetable Bowl Salad

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 247.6
  • Total Fat: 7.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 44.9 mg
  • Total Carbs: 39.1 g
  • Dietary Fiber: 8.7 g
  • Protein: 6.9 g

View full nutritional breakdown of Cold Thai Vegetable Bowl Salad calories by ingredient
Submitted by:


This is a great staple salad with lots of variety in colors, textures and taste. This is a great staple salad with lots of variety in colors, textures and taste.
Number of Servings: 2


    Salad Ingredients:
    Zuccini Squash, .5 cup
    *Red Raddish 1-l 1/4 inch, 1 serving
    Cucumber (with peel), 1 cup slices
    Carrots, raw, .5 cup, chopped
    Parsnips, 0.25 cup slices
    Master's Touch Vine Sweet Mini Peppers (3 peppers), 1 serving
    Cherry Tomatoes, Fresh, 1 Tomato, 10 serving
    Mushrooms, fresh, .5 cup, pieces or slices
    *Fresh Express Fancy field greens salad, 6 cup
    Cilantro, raw, 4 tbsp
    Jalapeno Peppers, .5 pepper
    Ocean Spray, Craisins Original Sweetened Dried Cranberries 1/3 cup (40g), 1 serving

    Vinegar - Natural Rice Vinegar (Nakano), 3 tbsp
    Lime Juice, 1 lime yields
    Peanuts, dry-roasted, 20 peanut
    Ponzu 3 tsps
    Fresh Ginger Root - 1 tsp


Wash vegetables and thinly slice zuccini, carrots, parsnips, mixed pepers and mushrooms using a mandolin; dice jalapeno and cilantro; and half cherry tomatoes. Place in bowl and toss.

Grind peanuts into a powder.
Combine vinegar, lime juice, ponzu, fresh ginger root into a separate container, mix and pour over salad. Toss well. Add ground peanuts to salad and mix well.

Serving Size: Makes 2 large or up to 6 smaller servings

Number of Servings: 2

Recipe submitted by SparkPeople user HEALTHYLADY100.

Rate This Recipe