Tuesday, January 28, 2014

Thai Vegetable Salad with Coconut Peanut Dressing

Surrounded by empty trees and winter white, a burst of color would be good for the soul 

(and my waist line)

For the Salad

1 cup shredded red or green cabbage
1 cup shredded iceberg lettuce 
1 red pepper, thinly sliced
1 cup thinly sliced or julienne daikon 
1 large carrot, peeled into ribbons
2 green onions, thinly sliced 
1/4 cup cilantro leaves
1/4 cup thinly sliced mint leaves
3 green onions, sliced

In a large bowl, toss all ingredients in a large bowl. Top with desired amount of dressing just before serving.

For the Dressing: 

Yield:  2 1/2 Cups

1 7-oz. jar sweet chili sauce
1/2 cup rice wine vinegar
1/2 cup coconut milk
1/2 cup peanut butter
4 Tbsp. brown sugar
1 Tbsp. grated fresh ginger
1 1/2 Tbsp soy sauce (gluten free please)
1/2 Tsp. Siracha sauce
1 clove garlic, minced
2 green onions, thinly sauced  juice of 1 lime (about 2 1/2 Tbsp.)

Combine all ingredients in food processor or blender. Pulse until smooth and well combined. 

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