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  • Judie Jackowitz

    Sounds kind of wonderful. Raw Vegan Tangled Thai Salad 1 cup chopped napa cabbage 1/3 cup sliced jicama (cut into small sticks) 2/3 cup shredded or spiralized carrot 2/3 cup shredded or spiralized yellow beet 4 tbsp Peanut Lime Dressing (recipe follows) 3 slices cucumber, halved 2 tsp chopped raw peanuts 2 tbsp Fresh Salad Topper (recipe follows) 1 lime wedge 2 to 3 tbsp chopped cilantro ...for peanut dressing see link

  • Caitlin Clark

    Tangled Thai Salad with Peanut Lime dressing. Probably the most involved salad recipe I've ever seen, but it sounds awesome.

  • Sarah Todd

    Tangled Thai Salad At Fresh we use a turning slicer (spiralizer) to cut the carrot and yellow beets into super-long, thin strands that form a big round tangle of a salad. You probably don’t have a turning slicer at home, so it’s worth getting a julienne peeler, which will give you nice long strands as well. They won’t be mega-long, like ours, but a turning slicer is about $100, and a julienne peeler is only about $10, so it’s a pretty good compromise. If you don’t have either, just cut the vegetables into sticks as thin and long as you can. Serves 1 as a meal 1 cup chopped napa cabbage 1/3 cup sliced jicama (cut into small sticks) 2/3 cup shredded or spiralized carrot 2/3 cup shredded or spiralized yellow beet 4 tbsp Peanut Lime Dressing (recipe follows) 3 slices cucumber, halved 2 tsp chopped raw peanuts 2 tbsp Fresh Salad Topper (recipe follows) 1 lime wedge 2 to 3 tbsp chopped cilantro 1. 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. 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. Makes 1 cup 3 cloves garlic, minced (about 1 tbsp) 2 tbsp tightly packed cilantro 2 tbsp natural peanut butter 2 tbsp + 2 tsp lime juice 1 tbsp + 1/2 tsp tamari 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 1/2 cup sunflower oil 1. In a blender, puree all ingredients except the sunflower oil. 2. With blender running, add sunflower oil in a thin stream until dressing is emulsified. Fresh Salad Topper This crunchy mix adds great flavour and texture to any salad. If you want to use it as a topper for fruit salad, yogurt, 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. Makes about 1 3/4 cups 1 cup puffed quinoa 1/4 cup goji berries 1/4 cup currants 2 tbsp sliced almonds 2 tbsp chopped hazelnuts 2 tbsp chopped pistachios 1/4 tsp sea salt 1. Put all of the ingredients in a bowl and mix well.

  • Jessica Geiger

    Tangled Thai Salad with Peanut Lime Dressing - Made with Pad Thai noodles (Gluten Free)

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