Low Carb Thai Salad/Sweet & Spicy Peanut Sauce

I know, I know, iceberg lettuce.  I don’t use it often myself but this Thai salad needs to be crispy cold and iceberg lettuce fills the bill perfectly.  Anyway this is just a recipe and you can substitute or change anything you wish.

A perfect dinner for two.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Thai Salad/Sweet & Spicy Peanut Sauce
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Ingredients For Salad
  1. 1 Small Head Iceberg Lettuce Large Chop
  2. 1 Large Tomato Cut Into Chunks Or Wedges
  3. ½ C Green Onions Tops Only
  4. ¼ C Red Onion Slivered
  5. ½ C Red Bell Pepper
  6. ½ C Mung Bean Sprouts
  7. ½ Can Water Chestnuts Rough Chop
  8. ¼ C peanuts Rough Chopped
  9. ½ Cucumber Sliced Diagonally
  10. 4 Large Quartered Mushrooms
Ingredients For Sauce
  1. ¼ C Peanut Butter
  2. 1½ T Hot Water
  3. 1½ T Tamari
  4. 1 T Apple Cider Vinegar
  5. ¾ t Ginger Powdered
  6. ¾ t Red Pepper Flakes
  7. ½ t Hot Sauce (Your Choice)
  8. ¼ t Crushed Garlic
  9. 5 Drops Splenda Liquid
  10. Additional Water Only If Needed
Directions
  1. Mix all ingredients for sauce.
  2. Lettuces on bottom of plate then arrange all vegetables nicely.
  3. Drizzle dressing over salad and top with peanuts (or not).
  4. 2 Servings
  5. 408 Calories, 11.1g Protein, 23.9 Carbs, 11g Fiber, 12.9g Net Carbs
As Side Salad
  1. 4 Servings
  2. 204 Calories, 5.6g Protein 12g Carbs, 5.5g Fiber, 6.5g Net Carbs
Notes
  1. The net carb count may look a little high but these are all healthy carbs and this should make your whole meal with maybe a small dessert.
  2. If you really want to knock off 3.2g net carbs making them 9.7g net carbs you may eliminate the red peppers and the water chestnuts.
  3. You can also very easily leave off the peanut topping as the sauce covers this taste very well. It is really for presentation and texture.
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