Tangled Thai Salad for ZWT-9

FRESH is a sml chain of Canadian-owned & operated restaurants, which originally began as a juice bar 20 yrs ago. Everything on their menu is vegan, altho they offer some vegetarian dishes at their takeout counter. They have published 3 cookbooks described as “for those relatively comfortable w/cooking (particularly vegan cooking)” & “with restaurant quality pretty much guaranteed”. This recipe is FRESH’s famous Tangled Thai Salad - 1 of their MOST requested recipes. FRESH uses a “spiralizer” to cut the carrot & yellow beets into super-long, thin strands that form a big round tangle of a salad, but a julienne peeler will give you nice long strands as well. If you have no spiralizer or julienne peeler, just cut the veggies into sticks as thin & long as you can. Said to serve “1 person as a complete meal”, it also serves 2-3 as a side-salad. FRESH uses their “Salad Topper” w/this Thai salad, but I saw it as optional & have entered it as a separate recipe. This is a no-cook recipe & I have allowed 20 min for ingredient prep plus assembly. Enjoy!

• Ready In: 20 mins
• Serves: 1
• Yields: 1 Salad Meal or 2-3 Side Salads

Ingredients

• 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

Directions

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.”.