8 cups (2 L) water
4 cups (1 L) broccoli florets
1/4 cup (125 mL) Thai Kitchen® Sweet Red Chili Sauce
1 tablespoon (15 mL) lime juice
1/2 teaspoon (2 mL) salt
1/2 cup (125 mL)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.
Nutrition Information Per Serving: 60 Calories, Fat 0g, Protein 2g, Carbohydrates 13g, Cholesterol 0mg, Sodium 542mg, Fiber 3g