Rating: 4 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0

This salad combines Thai flavorings with apples and kumquats. The recipe is adapted from one of our favorite Thai cookbooks, Cracking the Coconut by Su-Mei Yu.

Recipe by Cooking Light December 2001

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Recipe Summary

Yield:
8 servings (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare the dressing, combine first 4 ingredients in a small saucepan. Bring to a boil; cook 1 minute or until sugars dissolve. Cool; stir in lime juice.

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  • To prepare salad, combine apple and remaining ingredients in a medium bowl. Drizzle dressing over salad; toss gently to coat.

Nutrition Facts

100 calories; calories from fat 7%; fat 0.8g; saturated fat 0.2g; mono fat 0.3g; poly fat 0.2g; protein 3.6g; carbohydrates 21.2g; fiber 1.4g; cholesterol 3mg; iron 0.4mg; sodium 868mg; calcium 18mg.
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