Tangled Thai Salad

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Published August 12th, 2015

Tangled Thai Salad

By Susie Iventosch

Tangled Thai Salad Photo Susie Iventosch

(Serves 6-8) Gluten-Free, Dairy-Free, Vegan

INGREDIENTS

Veggies

1 Napa cabbage shredded

1 Savoy cabbage shredded

4 carrots peeled into long strips

6 small yellow beets (and/or red) sliced on the spiralizer

1 large jicama julienned

2 English cucumbers sliced into matchsticks

2 bunches cilantro, small leaves or chiffonade

2 cups of fresh mint, chiffonade

Lime wedges for garnish

Crunchy Topper

1 cup slivered almonds

1 cup sunflower seeds

1 cup dry roasted peanuts

1/4 cup macadamia nuts

1/4 cup sesame seeds

1/2 cup goji berries

1/2 cup currants

1/4 cup shredded/toasted coconut

Peanut-Lime Dressing

6 cloves garlic

1 bunch cilantro

6 tablespoons peanut butter

6 limes

4 tablespoons tamari

3 tablespoons rice wine vinegar

6 teaspoons coconut milk

3 tablespoons fresh grated ginger

3 teaspoons sesame oil

3 teaspoons sambal

1 1/2 cups sunflower or avocado oil

Blend all ingredients in the Cuisinart except the oil. Drizzle oil into the blending mixture until incorporated.

DIRECTIONS

Toss the veggies with the dressing and add a very ample amount of the "crunchies" over the top of the salad. Garnish with a lime wedge.

Amy's Whole Food Creations serves clients both in the Bay Area and McCall, Idaho.

To Contact Amy:

Phone: (707) 479-6396, Email: amy@amyswholefoodcreations.com

Paderno Spiral Vegetable Slicer:

http://www.amazon.com/Paderno-World-Cuisine-Spiralizer-4-Blade/dp/B00AW3B5MM/ref=sr_1_1?ie=UTF8&qid=1438887786&sr=8-1&keywords=paderno+veggie+spiralizer



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