thai crunch salad
Ingredients
- SALAD
- 1 medium napa cabbage finely chopped
- 2 cups carrots shredded
- 2 cups purple cabbage thinly chopped
- 1 cup daikon radish grated
- 2 large green onions chopped
- 1 cup loosely packed cilantro chopped
- DRESSING
- 4 tablespoons PB2 PB2 powdered peanut butter
- 2 tablespoons almond butter
- 4 tablespoons rice wine vinegar
- 4 tablespoons lime juice
- 1 1/2 tablespoon coconut aminos organic raw coconut aminos
- 1 1/2 teaspoon garlic powder
- 1 1/2 teaspoon grated ginger or paste
- 1 teaspoon garlic chili paste
- 1/3 cup water as needed
- GARNISH
- toasted black sesame seeds black roasted sesame seeds
- extra cilantro
- extra green onion
Instructions
- CHOP. Chop all ingredients for the salad and put into a large bowl. Toss well to mix all of the ingredients, then set aside to make dressing.
- BLEND. Combine all ingredients for the dressing in a blender or mason jar and blend or shake until smooth.
- SERVE. Plate the salad and drizzle dressing on top for each serving (to avoid sogginess). I do not dress the entire salad, only per serving.
- GARNISH. Garnish with black sesame seeds, extra cilantro, and green onions.
- ENJOY!
Notes
- SERVING SIZE. This recipe makes a very large salad that will make 4-6 servings. For this reason, I do not pre-dress the salad, as there are usually leftovers. For a smaller salad cut recipe in half.
- STORE. I keep leftovers salad in a zip lock freezer bag for up to three days in the fridge. The dressing stores well for up to 1 week in a tightly closed mason jar.
- OTHER INGREDIENTS. This salad also pairs well with the addition of cucumbers and red pepper. I also often add dry pan-fried tofu to this recipe, like I did in the photo. You can find the recipe for dry pan-fried tofu here ( insert link)
Tried this recipe?Let us know how it was!