INDONESIAN VEGETABLE SALAD with PEANUT SAUCE - SERVES 2

  • 1/2 cup bean sprouts
  • 1 cup very thinly sliced red cabbage
  • 1/2 cup sliced young green beans
  • 1/2 CUP Chopped Zucchini
  • 1/4 large red bell pepper, cut into thin strips
  • 2 tablespoons creamy natural peanut butter
  • 1/4 cup Thai unsweetened coconut milk
  • I garlic clove, pressed
  • 1/2 teaspoon Thai hot chili sauce or to taste
  • I tablespoon tamari or soy' sauce
  • pinch of NutraSweet or Equal
  • 1/6 lime in a wedge water as needed
  • 8 scallions, trimmed and quartered
  • 2 tablespoons grated carrot
  • 1/2 cucumber, peeled if waxed, sliced
  • 3 cups spinach, washed and dried
  • 2 hard-cooked eggs, sliced
  1. Pour boiling water over the bean sprouts and let them sit for only a second.
  2. Strain and reserve.
  3. Steam the cabbage, beans, zucchini, and red pepper in the microwave together until crisp-tender, about 5 minutes. In a small bowl, mix the peanut butter, coconut milk, garlic, chili sauce, tamari, and NutraSweet into a sauce using the back of a spoon. Squeeze the lime wedge into the sauce.
  4. Add water to the sauce to bring it to the consistency of heavy cream.
  5. Adjust the seasoning.
  6. Arrange the cooked and raw vegetables around a bed of spinach, keeping each variety separate.
  7. Overlap the egg slices in the center and serve the salad with the peanut sauce on the side.

PER SERVING: 15 GRAMS CARBOHYDRATE, 8.5 GRAMS PROTEIN

Serve with broiled or charcoal-grilled pork baby back ribs rubbed with salt and cayenne pepper.





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