Ingredients:
1 (250 g) | pc | singkamas, peeled and cut into strips |
1 (50 g) | pc | red onion, sliced |
1 (50 g) | pc | tomato, sliced |
1 (50 g) | bunch | cilantro leaves, chopped |
1/3 | cup | corn whole kernel, drained |
1/3 | cup | SKIPPY® CHUNKY PEANUT BUTTER |
1/4 | cup | sweet chili sauce |
1/8 | cup | red cane vinegar |
1/8 | cup | calamansi juice |
Procedure:
Makes 5 servings.
(Yield: 5 cups salad & 3/4 cup dressing/1 cup per serving)
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