Thai Salad

Name: Thai Salad
Total time: 10 min
Yield: 825 g
Ingredients: Imitation Crab Meat 90 g; Tofu 80 g; Chicken Breast 150 g; Celery 100 g; Onion 100 g; Stevia Cherry Tomato 100 g; Young Leaf Vegetable Mix 100 g; Apple Cider Vinegar 15 tablespoon; Brewed Soy Sauce (Refined) 20 g; Vietnamese Spring Roll Sauce 70 g

Cook 10 min Difficulty EASY 458 kcal

#Thai salad #Chicken salad #Southeast Asian cuisine #Lime dressing #Fish sauce #Vegetable salad #Asian food #Healthy food #Ethnic food #Low calorie

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Ingredients

Main ingredients

Imitation Crab Meat 90 g
Tofu 80 g
Chicken Breast 150 g
Celery 100 g
Onion 100 g
Stevia Cherry Tomato 100 g
Young Leaf Vegetable Mix 100 g

Seasonings/Sauce

Apple Cider Vinegar 15 tablespoon
Brewed Soy Sauce (Refined) 20 g
Vietnamese Spring Roll Sauce 70 g

Nutrition summary

Carbohydrates 61.59 g 52%

Protein 46.22 g 39%

Fat 4.48 g 9%

Serving size 825g

Cooking steps

1

Thinly slice cucumber, carrot, onion, and cherry tomatoes.
2

Boil chicken breast, let it cool, then shred it.
3

Make the dressing with lime juice, fish sauce, sugar, and chopped chili.
4

Combine all ingredients in a bowl and toss with the dressing.
5

Finish by topping with cilantro and peanuts.

Thai Salad

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