Crunchy Thai Salad

This recipe is perfect for healthcare institutions and hospitals. It was developed by HSUS’s team of expert chefs and reviewed by HSUS’s team of registered dietitians.

Click here to view and print the PDF version of this recipe.

Servings: 10

Serving Size: 2 cups

Ingredients

Dressing
3/8 cup Lime juice
3/8 cup Soy sauce
2 tablespoons Garlic, minced
1 teaspoon Ginger, ground
2 tablespoons Brown sugar
2 tablespoons White wine vinegar
1/4 cup Canola oil
2 tablespoons Sesame oil
¼ teaspoon Salt
¼ teaspoon Black pepper
1 teaspoon Red pepper flakes

Salad
5 cups Kale, baby, chopped
3 cups Napa cabbage, thinly sliced
3 cups Cabbage, red, thinly sliced
1 cup Carrots, shredded
1 cup Onions, green, thinly sliced
3 cups Red bell pepper, thinly sliced
2 ½ cups Chickpeas, canned, drained, and rinsed
2 ½ cups Edamame, shelled
2 ½ cups Mandarin oranges, canned and drained
1 cup Cilantro, chopped

Preparation

1. In a blender place lime juice, soy sauce, garlic, ginger, sugar and vinegar and blend for 30 seconds. With the blender on low, slowly drizzle oil and sesame oil into lime juice mixture. Then pour dressing into a bowl, add a pinch of salt and pepper and red pepper flakes.
2. Combine remaining ingredients in a large bowl. Toss with dressing and serve.

Nutrition information

Calories: 301 Total Fat: 12.3g Saturated Fat: 1.3g Monounsaturated Fat: 5.5g Polyunsaturated Fat: 4.4g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 40g Fiber: 9.5g Total Sugars: 15g Protein: 12g Sodium: 460mg Vitamin A: 472μg Vitamin C: 161mg Calcium: 144mg Iron: 3.3mg Folate: 238μg