Asian

Cold Thai Vegetable Bowl Salad is for Lunch.

Cold Thai Vegetable Bowl Salad takes 10 minutes to prepare.

Cold Thai Vegetable Bowl Salad takes 5 minutes to cook.

Cold Thai Vegetable Bowl Salad makes 2 servings.

The ingredients for Cold Thai Vegetable Bowl Salad are:

Salad Ingredients:
Zuccini Squash, .5 cup
*Red Raddish 1-l 1/4 inch, 1 serving
Cucumber (with peel), 1 cup slices
Carrots, raw, .5 cup, chopped
Parsnips, 0.25 cup slices
Master's Touch Vine Sweet Mini Peppers (3 peppers), 1 serving
Cherry Tomatoes, Fresh, 1 Tomato, 10 serving
Mushrooms, fresh, .5 cup, pieces or slices
*Fresh Express Fancy field greens salad, 6 cup
Cilantro, raw, 4 tbsp
Jalapeno Peppers, .5 pepper
Ocean Spray, Craisins Original Sweetened Dried Cranberries 1/3 cup (40g), 1 serving

Dressing:
Vinegar - Natural Rice Vinegar (Nakano), 3 tbsp
Lime Juice, 1 lime yields
Peanuts, dry-roasted, 20 peanut
Ponzu 3 tsps
Fresh Ginger Root - 1 tsp

Here is how you make Cold Thai Vegetable Bowl Salad:

Wash vegetables and thinly slice zuccini, carrots, parsnips, mixed pepers and mushrooms using a mandolin; dice jalapeno and cilantro; and half cherry tomatoes. Place in bowl and toss.Grind peanuts into a powder.Combine vinegar, lime juice, ponzu, fresh ginger root into a separate container, mix and pour over salad. Toss well. Add ground peanuts to salad and mix well.Serving Size: Makes 2 large or up to 6 smaller servingsNumber of Servings: 2Recipe submitted by SparkPeople user HEALTHYLADY100.

The nutritional information for Cold Thai Vegetable Bowl Salad is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 247.6

• Total Fat: 7.6 g
• Cholesterol: 0.0 mg
• Sodium: 44.9 mg
• Total Carbs: 39.1 g
• Dietary Fiber: 8.7 g
• Protein: 6.9 g

Cold Thai Vegetable Bowl Salad is Asian cuisine.

The dietary needs meet for Cold Thai Vegetable Bowl Salad is Vegan