Crunchy Low Carb Thai Salad

• 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

1. 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.

bean sprouts, green bell peppers, spinach, hot chili peppers, carrot, green onions, cucumber, cabbage, choy, snow peas, dressing, lime juice, oil, sesame oil, soy sauce, splenda, ginger, serrano chili, cilantro

Taken from www.food.com/recipe/crunchy-low-carb-thai-salad-498176 (may not work)