Tangled Thai Salad For Zwt-9

  1. For the Salad:
  2. Put napa cabbage in a lrg, shallow serving bowl & top w/jicama.
  3. Pile the carrot & beet on top & drizzle w/the dressing.
  4. Garnish w/cucumber, peanuts, Salad Topper (if using - recipe entered separately), lime & cilantro. Drizzle w/4 tbsp of the Peanut Lime Dressing.
  5. For the Dressing:
  6. In a blender, puree all ingredients except the sunflower oil.
  7. W/blender running, add sunflower oil in a thin stream until dressing is emulsified.
  8. NOTE - "The Peanut Lime Dressing makes 1 cup, keeps for a wk in the fridge, is delicious on the Tangled Thai Salad & would be equally good on any salad or even poured on top of cold noodles.".

salad, cabbage, jicama, carrot, yellow beet, cucumbers, peanuts, lime, cilantro, dressing, garlic, cilantro, peanut butter, lime juice, lime juice, lime juice, soy sauce, soy sauce, soy sauce, rice vinegar, fresh ginger, coconut milk, sugar, sesame oil, sambal oelek, sunflower oil

Taken from www.food.com/recipe/tangled-thai-salad-for-zwt-9-505523 (may not work)

Another recipe

Switch theme