Recipe

Thai Sweet Potato And Sugar Snap Pea Salad - Oxygen Magazine July 06 Recipe

	Zeeskiet / All my dishes 1 year, 5 months ago My sister gave this to me and she said it was a real hit. My mouth watered just from reading it! Prep:15m Cook:15m Servings:10	Zeeskiet
	different healthy

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Ingredients

Dressing:

1/4c seasoned rice vinegar

1/4c low sodium soy sauce

3 tbsp Smart Balance omega blend mayo

4 tsp fresh ginger, minced

½ tbsp roasted sesame oil

5 cloves garlic, minced (2 ½ tsp pre-minced)

1.5 tbsp natural peanut butter

2 tsp chili garlic sauce

1.5 tsp sugar-free maple syrup

Salad

2 lbs yams, peeled and cut into ½ inch cubes

2 cups (one bag) sugar snap peas, cut into ½ inch pieces

1/2c sliced green onion

1/4c dry-roasted unsalted peanuts, chopped

Directions

Place the sweet potatoes on a large saucepan with enough water to cover and bring to a boil, then cook about 7 minutes, until tender but not mushy (test with a fork). Drain and rinse under cold water.

In a blender, mix dressing ingredients on low speed until smooth.

Once the sweet potatoes are cool, put them in a large bowl, add the sugar snap peas, onions and dressing. Mix thoroughly and cover with plastic wrap. Refrigerate for at least 2 hours before serving. Garnish with peanuts before serving.

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Comments

zeeskiet 1 year, 5 months ago said:
Nutrients per 128g serving:
Calories 182
Fat 7g
Cholesterol 0
Carbs 27g
Fiber 4g
Protein 4g

This salad is a good source of potassium, magnesium and phosphorous, as well as tasty!

chefmeow 1 year, 5 months ago said:
This does sound incredible. Great post.

auntybea 1 year, 5 months ago said:
Love this!

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