Recipe - Thai Vegetable Salad

1 One half cup Shredded cabbage
1 cup Shredded bok choy
1 cup Mung bean sprouts
1 Shredded carrots; scrubbed
1 Zucchini; julienned
3 Scallions; chopped

THAI DRESSING
One half cup Water
3 tablespoon White wine vinegar
1 tablespoon Soy sauce; low sodium, see
pantry
2 teaspoon Honey
1 One half teaspoon Cornstarch
1 tablespoon Peanut butter; natural
1 tablespoon Chopped fresh cilantro
1 Clove garlic; crushed
One fourth teaspoon Crushed red pepper; flakes,
optional

Make the dressing and allow to cool. Combine all of the vegetables in a
large bowl. Pour the dressing over and toss gently to mix well. Cover and
chill for an hour or two before serving. Serves 6: Per Serving with
Dressing: 60 cals, 1.5 g fat (0 mg chol); 96 mg sodium. Exchanges: 2
vegetables.

DRESSING combine water, vinegar, soy sauce, honey and cornstarch in a
saucepan. Bring to a boil and cook, stirring constantly, until the mixture
thickens. Remove from heat. Stir in the peanut butter until smooth. Add the
remaining ingredients and stir until well combined. Makes 2.3 cup.

A Hearth Healthy Food Sponsored by the Loma Linda International Heart
Institute. Pantry: Angostura Brand makes a low sodium soy sauce.

Recipe source: Adapted from *The New McDougall Cookbook*

Recipe by: Loma Linda Newsletter, August 1997 Posted to Digest
eatlf.v097.n194 by KitPATh phannema@wizard.ucr.edu on Aug 01, 1997