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Low-Carb Thai peanut salad

Posted on May 28th, 2009 by Esperanza Dodge in Atkins Diet

Usually thai peanut salads are full of starches and sugars. Here’s how you can make the low carb version that is tasty and crunchy. First, grill cubed pieces of chicken in sesame or peanut oil.

Take mung beans and boil them until cooked. These will replace the noodles.

Chop up, in long slices, green and purple cabbage, carrot, cilantro and chives (if you’re a fan- I’m not).

For the thai peanut sauce, mix a teaspoon of low carb peanut butter (found in various stores) or no sugar added peanut butter. These usually have splenda and if you find that this is not sweet enough, add some splenda. Mix this with peanut oil and dried chili seeds.

Mix the veggies, mung beans and grilled chicken. Toss with peanut sauce. Top with chopped peanuts.

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