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Tangled Thai Salad

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!



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


For the Salad

  1. Put the 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.

For the Dressing

  1. In a blender, puree all ingredients except the sunflower oil.
  2. With the blender running, add sunflower oil in a thin stream until dressing is thoroughly blended.

For the Salad Topper

  1. Put all of the ingredients in a bowl and mix well.


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.