Tangled Thai Salad
INGREDIENTS
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*Tangled Thai Salad
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Serves 1 as a meal
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1 cup chopped napa cabbage
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1/3 cup sliced jicama (cut into small sticks)
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2/3 cup shredded or spiralized carrot
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2/3 cup shredded or spiralized yellow beet
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4 tbsp Peanut Lime Dressing (recipe follows)
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3 slices cucumber, halved
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2 tsp chopped raw peanuts
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2 tbsp Fresh Salad Topper (recipe follows)
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1 lime wedge
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2 to 3 tbsp chopped cilantro
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**Peanut Lime Dressing
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This dressing will keep for up to a week in the fridge. It is delicious on the Tangled Thai Salad, but would be equally good on any salad or even poured on top of cold noodles.
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Makes 1 cup
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3 cloves garlic, minced (about 1 tbsp)
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2 tbsp tightly packed cilantro
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2 tbsp natural peanut butter
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2 tbsp + 2 tsp lime juice
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1 tbsp + 1/2 tsp tamari
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1 tbsp rice vinegar
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1 tbsp peeled and chopped ginger
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2 tsp coconut milk
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1 1/2 tsp organic sugar
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3/4 tsp sesame oil
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3/4 tsp sambal oelek
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1/2 cup sunflower oil
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***Fresh Salad Topper
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Makes about 1 3/4 cups
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1 cup puffed quinoa
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1/4 cup goji berries
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1/4 cup currants
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2 tbsp sliced almonds
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2 tbsp chopped hazelnuts
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2 tbsp chopped pistachios
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1/4 tsp sea salt
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