Vegetarian

THAI CRUNCH SALAD takes several minutes to prepare.

THAI CRUNCH SALAD takes several minutes to cook.

THAI CRUNCH SALAD makes 4 servings.

The ingredients for THAI CRUNCH SALAD are:

1 head napa cabbage, cut into ?-inch strips
1 head romaine lettuce, cut into ?-inch strips
2 large carrots, peeled and julienned
2 bunches scallions, thinly sliced
1 large English cucumber, julienned
1 large bunch cilantro, chopped
2 cups cooked, shelled edamame
1 cup roasted peanuts
4 servings teriyaki tofu (optional)
1 cup Asian dressing of your choice
1 cup crispy wonton strips (optional)

Here is how you make THAI CRUNCH SALAD:

1. Place cabbage, lettuce, carrots, scallions, cucumber, cilantro, edamame and peanuts in a very large mixing bowl and toss to mix. If using, cut tofu into ?-inch cubes and add to mixing bowl. 2. Pour dressing into bowl and toss to mix thoroughly. Gently toss in crispy wonton strips, if using. Serve immediately.Serving Size: Makes 4 entr?e-sized saladsNumber of Servings: 4Recipe submitted by SparkPeople user GUEST_CHEF.

The nutritional information for THAI CRUNCH SALAD is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 425.0

• Total Fat: 18.0 g
• Cholesterol: 0.0 mg
• Sodium: 203.0 mg
• Total Carbs: 43.0 g
• Dietary Fiber: 16.0 g
• Protein: 18.0 g

The dietary needs meet for THAI CRUNCH SALAD is Vegan