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Asian Spiralized Veggie Salad with Sweet Thai Chili DressingAsian Spiralized Veggie Salad with Sweet Thai Chili Dressing
Asian Spiralized Veggie Salad with Sweet Thai Chili Dressing
Asian Spiralized Veggie Salad with Sweet Thai Chili Dressing
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Recipe - The Fairway Market Corporate
AsianSpiralizedVeggieSaladwithSweetThaiChiliDressing.jpg
Asian Spiralized Veggie Salad with Sweet Thai Chili Dressing
Prep Time20 Minutes
Servings4
0
Calories236
Ingredients
2 large carrots, ends trimmed and halved crosswise
2 English cucumber, ends trimmed and halved crosswise
1 head broccoli, stem reserved, cut into small florets
2 tablespoon peanut butter or sunflower seed butter
2 tablespoons Thai sweet chili sauce
1 tablespoon honey
1 tablespoon less sodium soy sauce
1 tablespoon rice wine vinegar
1/2 tablespoon fresh lime juice
2 tablespoons chopped fresh cilantro
1/2 cup chopped roasted unsalted peanuts
Directions

1. With vegetable spiralizer, spiralize carrots and cucumber.

 

2. On mandolin with julienne blade or with sharp knife, thinly slice broccoli stem crosswise

 

3. In large bowl, whisk peanut butter, chili sauce, honey, soy sauce, vinegar and lime juice; fold in cilantro, carrots, cucumber, and broccoli florets and stem. Makes about 4 cups.

 

4. Serve salad sprinkled with peanuts.

 

Nutritional Information
  • 14 g Total fat
  • 2 g Saturated fat
  • 0 mg Cholesterol
  • 303 mg Sodium
  • 24 g Carbohydrates
  • 5 g Fiber
  • 14 g Sugars
  • 9 g Added sugars
  • 9 g Protein
20 minutes
Prep Time
0 minutes
Cook Time
4
Servings
236
Calories

Shop Ingredients

Makes 4 servings
2 large carrots, ends trimmed and halved crosswise
Organic Carrots, 1 Bunch, 1 each
Organic Carrots, 1 Bunch, 1 each
$2.49
2 English cucumber, ends trimmed and halved crosswise
Seedless Cucumbers, 3 ct, 3 each
Seedless Cucumbers, 3 ct, 3 each
$8.99$3.00 each
1 head broccoli, stem reserved, cut into small florets
Broccoli Crowns, 1 ct
Broccoli Crowns, 1 ct
$1.87 avg/ea$0.16/oz
2 tablespoon peanut butter or sunflower seed butter
Wholesome Pantry Organic Creamy Peanut Butter, 16 oz
Wholesome Pantry Organic Creamy Peanut Butter, 16 oz
$4.29$0.27/oz
2 tablespoons Thai sweet chili sauce
Roland Sriracha Chili Sauce, 17 oz
Roland Sriracha Chili Sauce, 17 oz
$5.99$0.35/oz
1 tablespoon honey
Wholesome Pantry Organic Pure and Sweet Honey, 12 oz
Wholesome Pantry Organic Pure and Sweet Honey, 12 oz
$4.99$0.42/oz
1 tablespoon less sodium soy sauce
Kikkoman All-Purpose Seasoning Soy Sauce, 10 fl oz
Kikkoman All-Purpose Seasoning Soy Sauce, 10 fl oz
$3.29$0.33/fl oz
1 tablespoon rice wine vinegar
Mizkan Nakano Roasted Garlic Rice Vinegar, 12 fl oz
Mizkan Nakano Roasted Garlic Rice Vinegar, 12 fl oz
$4.09$0.34/fl oz
1/2 tablespoon fresh lime juice
Key Limes, 16 oz
Key Limes, 16 oz
$4.99$0.31/oz
2 tablespoons chopped fresh cilantro
Organic Cilantro, 1 each
Organic Cilantro, 1 each
$1.99
1/2 cup chopped roasted unsalted peanuts
Planters Unsalted Dry Roasted Peanuts, 16 oz
Planters Unsalted Dry Roasted Peanuts, 16 oz
On Sale! Limit 4
$4.29 was $5.29$0.27/oz

Nutritional Information

  • 14 g Total fat
  • 2 g Saturated fat
  • 0 mg Cholesterol
  • 303 mg Sodium
  • 24 g Carbohydrates
  • 5 g Fiber
  • 14 g Sugars
  • 9 g Added sugars
  • 9 g Protein

Directions

1. With vegetable spiralizer, spiralize carrots and cucumber.

 

2. On mandolin with julienne blade or with sharp knife, thinly slice broccoli stem crosswise

 

3. In large bowl, whisk peanut butter, chili sauce, honey, soy sauce, vinegar and lime juice; fold in cilantro, carrots, cucumber, and broccoli florets and stem. Makes about 4 cups.

 

4. Serve salad sprinkled with peanuts.