RecetteBook
š
Home
Explore
ā°
Home
Explore Recipes
Favorites
Submit
Login
Log Out
thai crunch salad
ā¤ļø Save to Favorites
Share:
Servings:
4 servings
Author:
Prep Time
20
Total Time
20
Course:
Lunch
Cuisine:
Thai
š§ 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
PB2Ā PB2 powdered peanut butter
2 tablespoons
almond butter
4 tablespoons
rice wine vinegar
4 tablespoons
lime juice
1 1/2 tablespoon
coconut aminosĀ Ā 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 seedsĀ Ā black roasted sesame seeds
extra cilantro
extra green onion
Save Selections
Instructions
1
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.
2
BLEND. Combine all ingredients for the dressing in a blender or mason jar and
blend or shake until smooth.Ā
3
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. Ā
4
GARNISH. Garnish with black sesame seeds, extra cilantro, and green onions.Ā
5
ENJOY!
Ć
Welcome to RecetteBook
Login or register to save recipes, leave comments, and more.
Login
Don't have an account?
Register here
