tangled thai salad recipe
Author: 
Recipe type: salad
Prep time: 
Total time: 
Serves: 1-2
 
Ingredients
  • FOR THE SALAD: 1 cup chopped napa cabbage
  • ⅓ cup sliced jicama, julienned
  • ⅔ cup shredded or spiralized raw carrot
  • ⅔ cup shredded or spiralized raw golden beet
  • 4 tablespoons Peanut Lime Dressing (recipe follows)
  • 3 slices cucumber
  • 2 teaspoon raw peanuts
  • 2 tablespoons Fresh Salad Topper (recipe follows)
  • 1 lime wedge
  • 2 to 3 tablespoons chopped cilantro
  • FOR THE PEANUT LIME DRESSING:* 3 cloves garlic, minced (about 1 tbsp)
  • 2 tablespoons cilantro, chopped
  • 2 tablespoons natural peanut butter
  • 3 tablespoons lime juice
  • 1½ tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon peeled and chopped ginger
  • 2 teaspoons coconut milk
  • 1½ teaspoons organic sugar
  • 1 teaspoon sesame oil
  • 2 teaspoons sambal oelek
  • ½ cup sunflower oil
  • FOR THE SALAD TOPPER:** 1 cup puffed kamut, or other puffed grain
  • ¼ cup goji berries
  • ¼ cup currants or wild blueberries
  • 2 tablespoons sliced, toasted almonds
  • 2 tablespoons toasted hazelnuts
  • 2 tablespoons pistachios
  • ¼ teaspoon sea salt
Instructions
  1. TO PREPARE VEGETABLES: 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.
  4. TO PREPARE DRESSING: In a blender or food processor, puree all ingredients except the sunflower oil.
  5. With blender running, add sunflower oil in a thin stream until dressing is emulsified.
  6. TO PREPARE SALAD TOPPER: Put salad topper ingredients into a bowl and mix. Makes about 1¾ cups.
Notes
* The dressing will keep for up to a week in the fridge. It is delicious on any salad or even poured on top of cold noodles. Makes about 1 cup. ** You can use this as a topper for fruit salad, yogurt, or oatmeal, adding sugar. It keeps for months in an airtight container. To make this salad gluten-free, use puffed millet or quinoa instead of kamut.
Recipe by story of a kitchen at https://www.storyofakitchen.com/salad-recipes/tangled-thai-salad-recipe/