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Cold Thai Broccoli Salad

 
7/12/2009

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

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