Crunchy Thai Salad
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INGREDIENTS:
SALAD: 1 C Chopped red cabbage 1 C washed spinach 2 C sliced small veggie sticks (slaw mix; carrots, broccoli, snap peas) 5 TBSP peanut coconut lime dressing 1 sliced cucumber 1 cup instant (cooked) rice noodles 4 TSP chooped raw peanuts 2 hardboiled eggs 1 lime wedge 3 TBSP chopped cilantro Coconut Peanut Lime Dressing: 3 cloves garlic minced 2 tbsp packed cilantro 2 tbsp natural peanut butter 3 tbsp lime juice 2 tbsp tamari 2 tbsp rice vinegar 1 tbsp peeled and chopped ginger 3 tsp coconut milk 2 tsp organic sugar 3/4 tsp sesame oil 3/4 tsp sambal oelek or badjak 1/2 cup olive oil |
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HOW TO:
SALAD:
1. Add cabbage to large serving bowl. Top with slaw mix.
2. Pile on rice noodles and drizzle with dressing.
3. Garnish with the cucumber, peanuts, egg, lime and cilantro.
DRESSING:
1. Puree all ingredients in food processor except olive oil.
2. Add in olive oil after ingredients mixed
SALAD:
1. Add cabbage to large serving bowl. Top with slaw mix.
2. Pile on rice noodles and drizzle with dressing.
3. Garnish with the cucumber, peanuts, egg, lime and cilantro.
DRESSING:
1. Puree all ingredients in food processor except olive oil.
2. Add in olive oil after ingredients mixed
