TANGLED THAI SALAD

Tangled Thai Salad image

Provided by @MakeItYours

Number Of Ingredients 36

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*Tangled Thai Salad
Serves 1 as a meal
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
**Peanut Lime Dressing
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.
Makes 1 cup
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
***Fresh Salad Topper
Makes about 1 3/4 cups
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:

*Tangled Thai Salad
Put napa cabbage in a large, shallow serving bowl (or plate). Top with jicama.
Pile the carrot and beet on top and drizzle with dressing.
Garnish with the cucumber, peanuts, Salad Topper, lime, and cilantro.
**Peanut Lime Dressing
In a blender, puree all ingredients except the sunflower oil.
With blender running, add sunflower oil in a thin stream until dressing is emulsified.
***Fresh Salad Topper
Put all of the ingredients in a bowl and mix well.