• Prep Time:
  • Cooking Time:
  • Serves: 1 serving

Tangled Thai Salad Recipe

Category: Dinner Party, Lunch/Snacks, Salads

 Ingredients List

  • Salad
  • 1 cup chopped napa cabbage
  • 1⁄3 cup jicama, cut into small sticks
  • 2⁄3 cup peeled raw carrot, spiralized
  • 2⁄3 cup peeled raw yellow beets, spiralized
  • 4 tbsp Peanut Lime Dressing (recipe follows)
  • 3 slices cucumber, halved
  • 2 tsp chopped raw peanuts
  • 2 tbsp Fresh Salad Topper (recipe follows)
  • 1⁄4 lime
  • Cilantro to taste
  • Peanut Lime Dressing
  • 1 tbsp ginger, peeled and chopped
  • 3 cloves garlic, peeled and minced
  • 3⁄4 tsp sambal oelek (a South Asian chili sauce)
  • 2 tbsp cilantro, densely packed
  • 2 tbsp natural peanut butter
  • 2 tbsp plus 2 tsp lime juice
  • 1 tbsp rice vinegar
  • 1 tbsp plus 1⁄2 tsp tamari (a type of soy sauce)
  • 1-1⁄2 tsp organic sugar
  • 2 tsp coconut milk
  • 3⁄4 tsp sesame oil
  • 1⁄2 cup sunflower oil
  • Fresh Salad Topper
  • 1 cup puffed quinoa
  • 1⁄4 cup goji berries
  • 1⁄4 cup currants
  • 2 tbsp sliced almonds
  • 2 tbsp hazelnuts, chopped
  • 2 tbsp pistachios, chopped
  • 1⁄4 tsp sea salt

 Directions

Salad

Step 1: Put cabbage into a large bowl and top with jicama. Pile the carrot and beet strands on top and drizzle with Peanut Lime Dressing.

Step 2: Garnish with cucumber, peanuts, Fresh Salad Topper, lime and cilantro.

Peanut Lime Dressing

Step 1: In a blender, purée all but sunflower oil. With blender running, add oil in a thin stream.

Makes 1 cup, enough for 4 salads

Fresh Salad Topper

Step 1: Put all ingredients into a bowl and mix.

Makes approx. 1-3/4 cups; refridgerate unused portions

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