This crunchy mix adds great flavor and texture to any salad. If you want to use it as a topper for fruit salad or oatmeal, leave the salt out and replace it with sugar. If you can’t find puffed quinoa at your local health food store, you can substitute puffed millet. This mixture keeps for months in an airtight container.
Tangled Thai Salad
Put 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.
Peanut Lime Dressing - Makes 1 cup
In a blender, puree all ingredients except the sunflower oil.
With blender running, add sunflower oil in a thin stream until dressing is emulsified.
Fresh Salad Topper - Makes about 1 3/4 cups
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.
Source: Recipe and photo courtesy of canadiangiftguide.com