Tangled Thai Salad For Zwt-9

• For the Salad
• 1 cup napa cabbage, chopped
• 1/3 cup sliced jicama (cut into sml sticks)
• 2/3 cup carrot (shredded or spiralized)
• 2/3 cup yellow beet (shredded or spiralized)
• 3 slices cucumbers, halved
• 2 teaspoons raw peanuts, chopped
• 1 lime wedge
• 2 -3 tablespoons cilantro, chopped
• For the Peanut Lime Dressing
• 3 garlic cloves, minced
• 2 tablespoons cilantro, tightly packed
• 2 tablespoons peanut butter
• 2 tablespoons lime juice, Plus
• 2 teaspoons lime juice (as below)
• 2 teaspoons lime juice
• 1 tablespoon soy sauce, plus
• 1/2 teaspoon soy sauce (as below)
• 1/2 teaspoon soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon fresh ginger, peeled & chopped
• 2 tablespoons coconut milk
• 1 1/2 teaspoons sugar
• 3/4 teaspoon sesame oil
• 3/4 teaspoon sambal oelek
• 1/2 cup sunflower oil

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)