News & Events

The Latest from Cancer Below the Belt
21
Jun

Pad Thai Salad

The weather is beginning to heat up and Summer is upon us. Now is the time for fast and fresh recipes. I came across this recipe in the latest issue of Vegetarian Today. This recipe for Pad Thai Salad will leave you satisfied but not weighed down and give you energy for all your outdoor activities.

Pad Thai Salad
6 Servings

For the Dressing

3 tablespoons Rice vinegar

2 tablespoons each, organic ketchup and tamarin1 tablespoon each, grapeseed oil and brown sugar (or any other natural sweetener such as honey or maple syrup1 1/2 teaspoons each

1 tablespoon each, grapeseed oil and brown sugar (or any other natural sweetener such as honey or maple syrup1 1/2 teaspoons each

1 1/2 teaspoons each chile garlic sauce (Sriracha) and minced fresh ginger

For the Salad

1 cup sugar snap peas, blanched for 2-3 minutes

2 cups each shredded napa cabbage, diced tomatoes and mung bean sprouts1 cup grated carrots, julienne yellow bell peppers, and sliced cucumbers1 cup each, fresh basil, cilantro and mint leaves1/2 cup sliced scallions1/2 cup chopped dry roasted peanuts

1 cup grated carrots, julienne yellow bell peppers, and sliced cucumbers1 cup each, fresh basil, cilantro and mint leaves1/2 cup sliced scallions1/2 cup chopped dry roasted peanuts

1 cup each, fresh basil, cilantro and mint leaves1/2 cup sliced scallions1/2 cup chopped dry roasted peanuts

1/2 cup sliced scallions1/2 cup chopped dry roasted peanuts

1/2 cup chopped dry roasted peanuts

Whisk together the vinegar ketchup tamarin, oil, lime juice, brown sugar, chili garlic sauce, and ginger in a bowl. Correct seasoning of desired.

Blanch sugar snap peas in boiling salted water for 2-3 minutes, transfer to iced water to stop cooking process, then drain

Cook vermicelli according to package directions, drain and rinse with cold water; drain again

Combine peas, vermicelli, cabbage, tomatoes, bean sprouts, carrots, bell peppers, cucumbers, basil, cilantro, mint and scallions. Toss with enough dressing to flavor the salad without wetting it too much. Divide onto 6 plates and garnish with chopped peanuts

Each serving 299 cal;  9 grams total fat, 323 mg sodium, 48 grams carbohydrates, 5 grams fiber, 9 grams protein

You are donating to : Cancer Below The Belt

How much would you like to donate?
$100 $50 $10
Would you like to make regular donations? I would like to make donation(s)
How many times would you like this to recur? (including this payment) *
Name *
Last Name *
Email *
Phone
Address
Additional Note
paypalstripe
Loading...
Next:
Pancreatic Cancer

An article from Cancer Treatment Centers of America Website: Receiving a diagnosis of pancreatic cancer is considered a grave diagnosis. Many...

Close