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Thai Sprout Salad

Flavors.of.Asia's picture
  Celery stalks 2 , cut into 1 inch lengths
  Bean sprouts 1 Cup (16 tbs)
  Green beans 1 1⁄3 Cup (21.33 tbs), cut into 1 inch lengths
  Shredded chinese cabbage 1 Cup (16 tbs)
  Fresh coconut 1⁄2 , grated
  Scallions 2 , finely chopped
  Sambal oelek/2 dried red chilies, crumbled 1 Teaspoon
  Blachan 1⁄2 Teaspoon (Dried Shrimp Paste)
  Lemon juice 1 Tablespoon

Steam or boil the vegetables, separately, until they are just cooked through.
Set aside and keep hot.
Combine all the remaining ingredients in a mixing bowl until they are well blended.
Stir into the vegetables until all the vegetable pieces are coated.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 830 Calories from Fat 564

% Daily Value*

Total Fat 67 g103.6%

Saturated Fat 59.1 g295.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 535.8 mg22.3%

Total Carbohydrates 56 g18.6%

Dietary Fiber 27.7 g110.9%

Sugars 22.1 g

Protein 15 g30.1%

Vitamin A 96.2% Vitamin C 111.9%

Calcium 16.9% Iron 38.5%

*Based on a 2000 Calorie diet

Thai Sprout Salad Recipe