Crunchy Thai Salad

Crunchy Thai Salad

Recipe by Merle O'Neal from tasty.co

Lunch 30 Mins.

Ingredients

1

1 servings

  • 1 tablespoon peanut butter
  • 1 tablespoon soy sauce
  • ½ teaspoon sriracha
  • ½ cup cabbage, chopped
  • ½ cup broccoli floret, broken up
  • ½ red bell pepper, chopped
  • ½ cup fresh chives, chopped
  • ½ cup carrot, shredded
  • ¼ cup peanuts, chopped
  • 1 cup lettuce

Instructions

  • In a large mason jar, add the peanut butter, soy sauce and sriracha and stir to combine.
  • Add the cabbage, broccoli florets, bell pepper, chives, carrots, peanuts, and lettuce and screw on the lid.
  • Store in the refrigerator until ready to eat, up to 5 days.
  • Give the mason jar a good shake to mix and use a fork or spoon to stir as needed.
  • Enjoy!

Nutritional Facts

Per 1 servings

  • Calories: 514
  • Carbohydrate: 39g
  • Fat: 34g
  • Fiber: 15g
  • Protein: 23g
  • Sugar: 15g

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