THAI CHOPPED SALAD
Ingredients
This delicious and diverse salad will keep for several days in the refrigerator. It is bright, fresh and a well-rounded plateful of nutrients.
- Serves 4-6
- The Vinaigrette:
- ¼ Cup olive oil
- 1 Tablespoon of tahini
- 1 Tablespoon chili garlic sauce in Asian section This is great for adding a kick of spice to many sauces, soups, or dressings.
- ¼ Cup water
- 2 Tablespoons honey or maple syrup
- 1 Tablespoon grated fresh ginger
- 2 Tablespoon rice wine vinegar
- 1 Tablespoon sesame oil
- 4 Tablespoon soy coconut aminos
- 1 lime zested and juiced
- Chopped Fresh mint 4-5 leaves, cilantro (a handful) and basil (a handful)
- Whisk all ingredients together and set aside
For the salad:
- 3 Cups of shredded and chopped kale I like to use lacinato and curly kale
- 1 Cup shredded Napa cabbage
- 1 Cup fresh or frozen peas cooked*
- 2 large carrots shredded
- 1/3 Cup chopped scallions
- 1 red and 1 yellow pepper thinly sliced
- 1 diced avocado
- 1 diced mango
- 1/2 Cup chopped cashews optional (roasted pumpkin seeds, sunflower seeds would be delicious also)
- *Blanch peas 3-4 minutes in boiling salted water and drain Set aside