Thai Salad Recipe

This may be one of the yummiest salads in existence – be prepared to make it regularly!

* 1 chopped cucumber
* 1 cup chopped sugar snap peas
* 2-3 cups mung bean sprouts (or lentil sprouts – either way, sprout them at home!)
* 1 chopped tomato
* 1 thinly sliced red or yellow bell pepper
* 1/2 cup cashews roughly chopped
* 1/2 cup chopped fresh cilantro
* 1-2 tbsp lemon or lime juice
* 1 tablespoon cold pressed olive oil
* 1 teaspoon sesame oil
* 1 1/2 teaspoons nama shoyu or soy sauce or Braggs

1) Toss sprouts, cucumber, tomatoes, bell pepper, cilantro, lime juice, oils and soy sauce together
2) Sprinkle cashews over the top and serve (serves 2)

Nutritional breakdown (www.nutritiondata.com)

This food is low in Sodium, and very low in Cholesterol. It is also a good source of Folate, Magnesium, Copper and Manganese, and a very good source of Vitamin A, Vitamin C and Vitamin K.

Glycemic Load – 13 (low)
Inflammation factor 132 moderately anti-inflammatory)

Calories – 352
Fat – 22g (mostly monounsaturated fat, and high in Omega-6 fatty acids)
Protein – 13g
Dietary Fiber – 7.5g

Vitamin A – 76% DV
Vitamin C – 243% DV
Vitamin K – 142% DV
Thiamin – 25% DV
Vitamin B6 – 32% DV
Folate – 42% DV
Iron – 25% DV
magnesium – 39% DV
Phosphorus – 34% DV
Potassium – 31% DV
Copper – 51% DV
Manganese – 55% DV