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Cuisine

Thai Crunch Salad

Featured in the Honolulu Star-Bulletin on May 28, 2008.

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Ingredients:

Thai Crunch Salad

  • 1/2 red cabbage, chopped
  • 8 ounce shelled edamame (soy beans), prepared according to package directions
  • 2 cups julienne carrots
  • 4 cups shredded won bok
  • 2 medium Japanese cucumbers, julienned
  • Lime Cilantro Dressing
  • 2 cups sliced grilled chicken breasts, chilled
  • 1/2 package crispy wonton strips
  • 1/2 cup chopped peanuts
  • Cilantro (Chinese parsley) to garnish
  • Crispy rice sticks
  • 1/4 cup chopped green onions
  • Peanut Dressing

Directions:

  1. Put cabbage, edamame, carrots, won bok, and cucumbers in a large bowl.
  2. Toss with Lime Cilantro Dressing.
  3. Garnish with chicken, wonton strips, peanuts, cilantro, crispy rice sticks, and green onions.
  4. Add Peanut Dressing to each serving.

Makes 10 to 12 servings.

Approximate Nutrient Analysis per serving (based on 10 servings and Not including wonton strips or rice sticks):
400 calories, 26 g fat, 4 g saturated fat, 25 mg cholesterol, 250 mg sodium, 27 g carbohydrate, 8 g fiber, 11 g sugar, 21 g protein

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