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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 Fresh Grocer - 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
Carrots, 1 Bunch, 1 each
Carrots, 1 Bunch, 1 each, 1 Each
$2.99
2 English cucumber, ends trimmed and halved crosswise
Seedless Cucumbers, 3 ct, 3 each
Seedless Cucumbers, 3 ct, 3 each, 3 Each
$7.99$2.66 each
1 head broccoli, stem reserved, cut into small florets
Broccoli Crowns, 1 ct
Broccoli Crowns, 1 ct, 12 Ounce
$1.87 avg/ea$0.16/oz
2 tablespoon peanut butter or sunflower seed butter
Wholesome Pantry Organic Crunchy Peanut Butter, 16 oz
Wholesome Pantry Organic Crunchy Peanut Butter, 16 oz, 16 Ounce
$5.49$0.34/oz
2 tablespoons Thai sweet chili sauce
ShopRite Trading Company Red Thai Style Chili Sauce, 11.8 fl oz
ShopRite Trading Company Red Thai Style Chili Sauce, 11.8 fl oz, 11.8 Fluid ounce
$3.39$0.29/fl oz
1 tablespoon honey
Wholesome Pantry Organic Pure and Sweet Honey, 12 oz
Wholesome Pantry Organic Pure and Sweet Honey, 12 oz, 12 Ounce
$4.89$0.41/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, 10 Fluid ounce
On Sale!
$2.69 was $3.49$0.27/fl oz
1 tablespoon rice wine vinegar
Bowl & Basket Rice Vinegar, 12.7 fl oz
Bowl & Basket Rice Vinegar, 12.7 fl oz, 12.7 Fluid ounce
$3.39$0.27/fl oz
1/2 tablespoon fresh lime juice
Fresh Lime, 1 each
Fresh Lime, 1 each, 1 Each
$0.59
2 tablespoons chopped fresh cilantro
Fresh Cilantro, 1 bunch, 1 each
Fresh Cilantro, 1 bunch, 1 each, 1 Each
$0.99
1/2 cup chopped roasted unsalted peanuts
Planters Unsalted Dry Roasted Peanuts, 16 oz
Planters Unsalted Dry Roasted Peanuts, 16 oz, 16 Ounce
On Sale! Limit 4
$2.99 was $3.99$0.19/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.