Crunchy Low Carb Thai Salad

Name: Crunchy Low Carb Thai Salad
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4 serving(s)
Ingredients: 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

Submitted by gr8stturtle

"This recipe came from one of Jamie Oliver's "The Naked Chef" cookbooks."

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Ready In:: 1hr 10mins
Ingredients:: 18
Serves:: 4

ingredients

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
Thai Dressing
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

directions

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.