Healthified Vegetarian Thai Salad with Peanut Dressing

Healthified Vegetarian Thai Salad with Peanut Dressing

Healthified Vegetarian Thai Salad with Peanut Dressing
Provided by:
total prep
50% less sat fat • 46% less sodium than the original recipeĀ— see the comparison. This fresh and filling main-dish salad provides a whopping 10 grams of fiber per serving.


  • 1 cup reduced-sodium chicken broth
  • 1 recipe Peanut Dressing (below)
  • 1/3 cup water
  • 3 tablespoons reduced-fat creamy peanut butter
  • 2 tablespoons reduced-sodium soy sauce
  • 1 teaspoon sugar
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon crushed red pepper
  • 1 clove garlic, minced
  • 1/2 cup bulgur
  • 1 bag (10 oz) frozen shelled edamame
  • 1 medium red sweet pepper, seeded and cut into thin bite-size strips
  • 1/2 cup coarsely shredded carrot
  • 1/2 cup thinly sliced red onion
  • 2 tablespoons snipped fresh cilantro
  • 4 cups fresh spinach leaves
  • 2 tablespoons finely chopped honey-flavor dry-roasted peanuts


  • In a medium saucepan, bring broth to boiling; add uncooked bulgur. Return to boiling; reduce heat. Cover and simmer about 15 minutes or until bulgur is tender and most of the liquid is absorbed. Drain if necessary. Meanwhile, prepare edamame according to package directions.
  • Transfer bulgur and edamame to a large bowl; stir in sweet pepper, carrot, red onion, and cilantro.
  • Divide spinach among four serving plates. Top with bulgur mixture; drizzle with Peanut Dressing. Sprinkle with peanuts.
  • Peanut Dressing: In a small saucepan, combine 1/3 cup water, 3 tablespoons reduced-fat creamy peanut butter, 2 tablespoons reduced-sodium soy sauce, 1 teaspoon sugar, 1/4 teaspoon ground ginger, 1/8 teaspoon crushed red pepper, and 1 clove garlic, minced. Whisk constantly over medium-low heat about 3 minutes or until smooth and slightly thickened (mixture will appear curdled at first but will become smooth as it’s whisked over the heat). Makes about 2/3 cup.

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