Thai Salad

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Preparation : 20 min
180 calories/serving

Ingredients

1/2 cup fresh cilantro 18 g
1 Romaine lettuce 550 g
1 cucumbers, medium size 260 g
3/4 cup unsweetened coconut milk 190 mL
2 tbsp lime juice, freshly squeezed 1 lime
1/3 cup soy sauce 85 mL
1 tbsp gingerroot, grated 14 g
4 cloves garlic, minced
1 tbsp brown sugar 12 g
1 dried chili peppers, to taste 0.4 g
2 green onions/scallions, thinly sliced

Method

  1. Place the coriander leaves and lettuce in a salad bowl. Slice the cucumber lengthwise into thick matchstick-like pieces or, using a peeler, cut long, thin ribbons, then add the cucumber to the bowl. Toss.
  2. In a small bowl, mix well the coconut milk, lime juice, soy sauce, ginger, garlic and brown sugar. Add chili to taste.
  3. Pour the vinaigrette over the salad and toss well. Garnish with green onions and serve immediately.

Nutrition Facts Table

per 1 serving (280 g)

Amount

% Daily Value

Calories

180

Fat

12 g

19 %

Saturated 10.3 g
+ Trans 0 g

51 %

Cholesterol

0 mg

Sodium

790 mg

33 %

Carbohydrate

17 g

6 %

Fibre

4 g

17 %

Sugars

8 g

Net Carbs

13 g

Protein

5 g

Vitamin A

105 %

Vitamin C

66 %

Calcium

7 %

Iron

21 %
More info

Claims

This recipe is :
Excellent source of  :
Folacin, Manganese, Potassium, Vitamin A, Vitamin C, Vitamin K
Good source of  :
Fibre, Iron, Magnesium
Source of  :
Calcium, Copper, Niacin, Pantothenic Acid, Phosphorus, Selenium, Vitamin B1, Vitamin B2, Vitamin B6, Zinc
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Vegetables 1
Fats 2 ½
Other Foods 0
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews (0 with rating only) 0% would make this recipe again
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My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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