This is a light, flavorful salad that can be eaten as a starter or an entree. Thai food is known for having complex flavors, and that’s exactly what we love about this salad. You’ll fall in love with the dressing!
- Category: Entrees, Salads & Dressings, Vegan, Vegetarian, Gluten-Free
Ingredients
For the Salad
- 1 c chopped napa cabbage
- 1/3 c sliced jicama (cut into small sticks)
- 2/3 c shredded or spiralized carrot
- 2/3 c shredded or spiralized yellow beet
- 3 slices cucumber, halved
- 2 tsp. chopped raw peanuts
- 1 lime wedge
- 2 tbsp. chopped cilantro
For the Peanut Lime Dressing
- 3 cloves garlic, minced
- 2 tbsp. tightly packed cilantro
- 2 tbsp. natural peanut butter
- 2 tbsp. + 2 tsp lime juice
- 1 tbsp. + 1/2 tsp coconut aminos
- 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 (raw chili paste)
- 1/2 c sunflower oil
For the Salad Topper
- 1 c puffed quinoa
- 1/4 c goji berries
- 1/4 c currants
- 2 tbsp. sliced almonds
- 2 tbsp. chopped hazelnuts
- 2 tbsp. chopped pistachios
- 1/4 tsp. sea salt
Instructions
For the Salad
- Put the 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.
For the Dressing
- In a blender, puree all ingredients except the sunflower oil.
- With the blender running, add sunflower oil in a thin stream until dressing is thoroughly blended.
For the Salad Topper
- Put all of the ingredients in a bowl and mix well.
Notes
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.
