Thai Salad with Peanut Dressing
This is was inspired by Tangled Thai Salad, a popular signature salad served at the Fresh restaurant in Toronto. It's made of a rainbow of spiralized and chopped vegetables and served with a Peanut Dressing.
Servings: 2
Ingredients
- ¼ cup Peanut Sauce
- 1 cup thinly sliced napa cabbage
- ¼ cup thinly sliced red cabbage
- ⅔ cup spiralized or shredded carrot
- ⅔ cup spiralized or shredded golden beet
- ⅓ cup shredded peeled jicama
- ¼ cup chopped red bell pepper
- 3 slices cucumber
- 2 tablespoons roasted peanuts
- 1 lime wedge
- Cilantro leaves for garnish
Instructions
- Drizzle Peanut Sauce on the bottom of a large plate.
- Top with cabbage. Sprinkle with red cabbage. Mound with carrot and beet in the center. Top with jicama.
- Garnish with a grouping of red bell pepper on one side, peanuts on two sides, and cucumber.
- Garnish with cilantro and lime wedges. Serve with extra Peanut Sauce on the side.
Notes
Variations:
- Soy-Free: Use soy-free peanut sauce.
- Sugar-Free: Use sugar-free peanut sauce.
- If you don’t have a spiralizer, use a julienne cutter, vegetable peeler, box grater, or knife to cut long thin strips.