Crunchy Low Carb Thai Salad - cooking recipe

Ingredients

12 ounces bean sprouts
1 green bell peppers or 1 red bell pepper, julienned
1 bunch Baby Spinach, in thin strips
2 hot chili peppers, sliced thin
1 carrot, sliced thin
3 green onions
1 cucumber, in thin sticks
1 head napa cabbage, shredded
1 bok choy, chopped
8 -10 snow peas or 8 -10 sugar snap peas
Thai Dressing
1/4 cup lime juice, you'll need 2 small limes
3 tablespoons oil
1 tablespoon sesame oil
2 tablespoons soy sauce
2 teaspoons Splenda granular, sugar substitute or 2 teaspoons equivalent liquid Splenda
1 pinch ginger
1 small serrano chili, minced
1 pinch cilantro, chopped

Preparation

Whisk all of the dressing ingredients in a small bowl. Then, chop/julienne/shred/slice all the vegetables. Mix all vegetables in a very large bowl; toss with the dressing and let the salad marinate for an hour or so in the refrigerator.