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Crunchy Thai Salad


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

Picture

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


 

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