Thai Summer Salad
A fresh, low-calorie option for summertime munching.
Servings: 10 servings (½ cup per serving)
Ingredients
SALAD
- 3 cups torn Napa (Chinese) cabbage
- ½ cup (⅛ inch) julienne-cut yellow squash
- ½ cup (⅛ inch) julienne-cut zucchini
- ½ cup (1/8 inch) julienne-cut red bell pepper
- ½ cup (⅛-inch) julienne-cut yellow bell pepper
- ½ cup (⅛-inch) julienne-cut seeded peeled cucumber
- ½ cup shredded carrot
- ½ cup chopped fresh cilantro
- ¼ cup thinly sliced green onions
- ¼ cup grated radishes
- 1 small jalapeno pepper, seeded and minced
DRESSING
- 3 tablespoons freshly squeezed lime juice
- 1 tablespoon fish sauce
- 1 tablespoon water
- 1½ teaspoons granulated white sugar
- ½ teaspoon chile garlic paste
Instructions
- To prepare the salad, combine the salad ingredients in a large bowl.
- To prepare the dressing, combine the dressing ingredients in a small bowl and whisk together until sugar dissolves.
- Drizzle dressing over salad and toss well. Serve immediately.
Notes
- If preparing this recipe as GLUTEN FREE, just make sure that you use a brand of fish sauce that is known to be GF.
- Chile garlic paste can be found in Asian markets and usually the Asian foods aisle of regular markets.
- Add grilled chicken to this salad to make it a main dish.
Nutrition
Serving: 1serving | Calories: 38kcal | Carbohydrates: 8g | Protein: 2g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 164mg | Potassium: 470mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2398IU | Vitamin C: 66mg | Calcium: 93mg | Iron: 1mg