Asian-inspired salad

Makes 4 servings

ingredients

2 to 3 cloves garlic, chopped
2 stalks of lemongrass, peeled and thinly sliced (or grated lemon zest)
1 teasp finely chopped ginger
1 carrot, peeled and sliced diagonally or cut into shoestring sticks
1/2 head cabbage, either red, green, or Chinese (or 1/4 each)
1/2 to 1 English cucumber, unpeeled and diced
1/2 red or yellow bell pepper, thinly sliced or diced
2 to 3 green onions, thinly sliced or 1/2 red onion, peeled and thinly sliced
1 apple, diced
About 1 cup green beans, lightly cooked and cooled (optional)
About 2 inches daikon, or a small chunk of jicama, cut into thin slices or julienne
2 to 3 teasp soy sauce
1 tbsp sugar (I used Splenda)
1 teasp paprika
Pinch turmeric
Several dabs of sriracha sauce (or a fresh small hot chile, thinly sliced)
2 tbsp rice or wine vinegar, or to taste
Grated zest and juice of 1 lime
1/4 cup coarsely chopped cilantro
1/4 cup coarsely chopped basil or mint (or both)
1/2 cup dry-roasted peanuts (or 1 cup cooked drained red kidney beans, or 1/4 cup toasted sesame seeds)

directions

1
In a large bowl combine the garlic, lemongrass, ginger, carrot, cabbage, cucumber, bell pepper, green or red onion, apple, green beans and daikon or jicama.
2
In a small bowl mix the soy sauce, sugar, paprika, turmeric, sriracha sauce or chile, vinegar, lime zest and juice.
3
Toss into the vegetable mixture.
4
This can be done ahead, several hours or up to a day.
5
Before serving, adjust seasoning and toss in the cilantro, basil and/or mint, and sprinkle generously with peanuts.

notes

Can be done several hours or up to a day ahead. Per serving: 175 calories, 6 g protein, 25 g carbohydrate, 8 g fat (1 g saturated), 0 cholesterol, 317 mg sodium, 7 g fiber.

Source: Vicky