TANGLED THAI SALAD

TANGLED THAI SALAD image

Yield 1 bowl

Number Of Ingredients 32

For salad:
1 cup chopped napa cabbage
1/3 cup sliced jicama (cut into small sticks)
2/3 cup shredded or spiralized carrot
2/3 cup shredded or spiralized yellow beet
4 tbsp Peanut Lime Dressing (recipe follows)
3 slices cucumber, halved
2 tsp chopped raw peanuts
2 tbsp Fresh Salad Topper (recipe follows)
1 lime wedge
2 to 3 tbsp chopped cilantro
For Peanut Lime Dressing:
3 cloves garlic, minced (about 1 tbsp)
2 tbsp tightly packed cilantro
2 tbsp natural peanut butter
2 tbsp + 2 tsp lime juice
1 tbsp + 1/2 tsp tamari
1 tbsp rice vinegar
1 tbsp peeled and chopped ginger
2 tsp coconut milk
1 1/2 tsp organic sugar
3/4 tsp sesame oil
3/4 tsp sambal oelek
1/2 cup sunflower oil
For Salad Topper:
1 cup puffed quinoa
1/4 cup goji berries
1/4 cup currants
2 tbsp sliced almonds
2 tbsp chopped hazelnuts
2 tbsp chopped pistachios
1/4 tsp sea salt

Steps:

For salad: 1. Put napa cabbage in a large, shallow serving bowl (or plate). Top with jicama. 2. Pile the carrot and beet on top and drizzle with dressing. 3. Garnish with the cucumber, peanuts, Salad Topper, lime, and cilantro. For dressing: 1. In a blender, puree all ingredients except the sunflower oil. 2. With blender running, add sunflower oil in a thin stream until dressing is emulsified.