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Tangled Thai Salad

Ingredients

  • 1 cup napa cabbage chopped
  • ½ cup peeled raw carrot spiralized or julienned
  • ½ cup peeled kohlrabi julienned
  • ½ cup spring turnips peeled and grated (or raw yellow beets)
  • 4 tbsp Peanut Lime Dressing recipe follows
  • 3 thin slices cucumber halved - optional
  • 2 tsp chopped raw peanuts optional
  • Crispy tofu recipe follows (optional)
  • ¼ lime optional

Peanut Lime Dressing

  • 1 tbsp ginger peeled and chopped
  • 3 cloves garlic peeled and minced
  • ¾ tsp sambal oelek a South Asian chili sauce
  • 2 tbsp cilantro densely packed
  • 2 tbsp natural peanut butter
  • 2 tbsp lime juice plus 2 tsp
  • 1 tbsp rice vinegar
  • 1 tbsp plus ½ tsp tamari a type of soy sauce
  • 1-½ tsp organic sugar
  • 2 tsp coconut milk
  • ¾ tsp sesame oil
  • ½ cup sunflower oil

Crispy tofu

  • 2 tbsp. canola oil
  • 1 block firm tofu drained ahead of time, if possible
  • 1 ⁄4 cup tamari or soy sauce
  • 1 ⁄4 cup nutritional yeast (tasty yeast)

Instructions

  1. Put cabbage into a large bowl, top with carrot, kohlrabi and turnips strands and drizzle with Peanut Lime Dressing. Mix.

  2. Garnish with crispy tofu, cucumber and peanuts.

Peanut Lime Dressing:

  1. In a blender, purée all but sunflower oil. With blender running, add oil in a thin stream. Makes 1 cup, enough for 4 salads.

Crispy tofu:

  1. Heat oil in skillet. Press and drain tofu if possible. Slice into approx. 1” cubes. Dip pieces in tamari and then nutritional yeast. Fry until crispy.