CRUNCHY LOW CARB THAI SALAD

Crunchy Low Carb Thai Salad image

Provided by gr8stturtle

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 18

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12 ounces bean sprouts
1 green bell peppers or 1 red bell pepper, julienned
1 bunch Baby Spinach, in thin strips
2 hot chili peppers, sliced thin
1 carrot, sliced thin
3 green onions
1 cucumber, in thin sticks
1 head napa cabbage, shredded
1 bok choy, chopped
8 -10 snow peas or 8 -10 sugar snap peas
1/4 cup lime juice, you'll need 2 small limes
3 tablespoons oil
1 tablespoon sesame oil
2 tablespoons soy sauce
2 teaspoons Splenda granular, sugar substitute or 2 teaspoons equivalent liquid Splenda
1 pinch ginger
1 small serrano chili, minced
1 pinch cilantro, chopped

Steps:

Whisk all of the dressing ingredients in a small bowl. Then, chop/julienne/shred/slice all the vegetables. Mix all vegetables in a very large bowl; toss with the dressing and let the salad marinate for an hour or so in the refrigerator.

Nutrition Facts : Calories 241.5, Fat 14.8, SaturatedFat 2, Sodium 728.5, Carbohydrate 23.7, Fiber 7.8, Sugar 11.2, Protein 10.9