Prep Time: 10 minutes
Cook Time: 5 minutes
Refrigerate: 1 hour
8 cups water
4 cups broccoli florets
1/4 cup Thai Kitchen® Sweet Red Chili Sauce
1 tablespoon lime juice
1/2 teaspoon salt
1/2 cup shredded carrot
BRING water to boil in medium saucepan. Add broccoli; cook 1 1/2 minutes or until tender-crisp. Rinse under cold water; drain well.
MIX chili sauce, lime juice and salt in large bowl with wire whisk until well blended. Add broccoli and carrots; toss to coat well. Cover.
REFRIGERATE at least 1 hour or until ready to serve.
Makes 4 servings.
Nutrition Information Per Serving: 60 Calories, Fat 0g, Protein 2g, Carbohydrates 13g, Cholesterol 0mg, Sodium 542mg, Fiber 3g