email this pageIngredients
Dressing:
1/3 cup brown sugar
2 tablespoons water
4 garlic cloves, peeled and chopped (not pressed)
1/2 teaspoon red pepper flakes
2 tablespoons soy sauce
1/4 cup lime juice
2 tablespoons peanut oil
1 teaspoon finely grated fresh ginger
¼ teaspoon salt
Salad:
¼ pound blanched green beans
4 cups baby spinach
2 cups slivered green cabbage
3 green onions, sliced
½ red pepper, slivered
2/3 cup chopped dry roasted peanuts
¼ cup chopped basil or mint (optional)
1 (1-ounce) package roasted vegetable chips or sweet potato chips (such as Terra), lightly crushed
Instructions
1/3 cup brown sugar
2 tablespoons water
4 garlic cloves, peeled and chopped (not pressed)
1/2 teaspoon red pepper flakes
2 tablespoons soy sauce
1/4 cup lime juice
2 tablespoons peanut oil
1 teaspoon finely grated fresh ginger
¼ teaspoon salt
Salad:
¼ pound blanched green beans
4 cups baby spinach
2 cups slivered green cabbage
3 green onions, sliced
½ red pepper, slivered
2/3 cup chopped dry roasted peanuts
¼ cup chopped basil or mint (optional)
1 (1-ounce) package roasted vegetable chips or sweet potato chips (such as Terra), lightly crushed
1. To make the dressing, combine brown sugar, water, garlic and pepper flakes in a jar with a lid. Add remaining dressing ingredients. Shake well.
2. To make the salad, toss together all salad ingredients except peanuts, basil or mint, and vegetable chips.
3. Immediately before serving, drizzle about two-thirds of dressing over salad. Toss well. Sprinkle with roasted peanuts, herbs and vegetable chips. Pass remaining dressing at the table. Serves 4 to 6.
Nutritional Information
2. To make the salad, toss together all salad ingredients except peanuts, basil or mint, and vegetable chips.
3. Immediately before serving, drizzle about two-thirds of dressing over salad. Toss well. Sprinkle with roasted peanuts, herbs and vegetable chips. Pass remaining dressing at the table. Serves 4 to 6.
Per serving: 360 calories, 23g fat, 11g prot., 33g carbs., 7g fiber, 930mg sodium.
