Saturday, March 30, 2024

Thai Broccoli Salad

 From the magazine Traditional Kitchens Presents Low Carb Recipes

This sauce is wonderful and would go well with just about anything. It is similar to the satay sauce used in Thai restaurants. I doubled the sauce because I love it.


1/4 C. peanut butter
2 T. Equal
1 1/2 T. hot water
1 T. lime juice
1 T. light soy sauce
1 1/2 tsp. dark sesame oil
1/4 tsp. red pepper flakes
2 T. vegetable oil (I used Pam)
4 C. fresh broccoli florets
1/2 C. chopped red bell pepper
1/4 C. sliced green onion
1 garlic clove, crushed

Combine the first 7 ingredients (I used a food processor) until well blended; set aside. Heat vegetable oil or Pam in large skillet over medium high heat. Add last four ingredients. Stir-fry for 3-4 minutes or until vegetables are tender-crisp. Remove from heat and stir in peanut butter mixture. Serve warm or at room temperature. 10 carbs per serving.

Gluten free - if you make sure to use gluten free soy sauce

Healthy, somewhat low carb

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