Tangled Thai Salad

I kept coming across this pin but was so sad to see you needed a “spiralizer” to make it (at least make it look like it does in the picture).  Anyway… fast forward a few months and I am proud to say I’ve bought into this spiralizer movement and couldn’t be happier!  This thing can take numerous veggies (zucchini, carrots, beets, etc.) and turn them into noodles in a matter of minutes… and the best part? Even J loves it!  To quick off my spiralizer option with you all, I wanted to first share the salad that started it all – the Tangled Thai Salad.

Tangled Thai Salad

• 1 head thinly chopped napa cabbage
• 1 cup sliced jicama (cut into small sticks)
• 8-10 carrots, spiralized
• 2 yellow beets, spiralized
• Peanut Lime Dressing (recipe below)
• 2 Persian cucumbers, sliced
• 1 tablespoon chopped raw peanuts
• 1 lime, cut into wedges
• 1/4 cup cilantro leaves

1. Put napa cabbage in a large, shallow serving bowl.
2. Top with jicama sticks.
3. Pile the carrot and beet on top and drizzle with dressing.
4. Garnish with the cucumber, peanuts,  lime wedges, and cilantro.

Peanut Lime Dressing

Makes 1 cup (I would double it… it’s so good I had to make another batch!)

• 3 cloves garlic, minced (about 1 tbsp)
• 2 tbsp tightly packed cilantro
• 2 tbsp natural peanut butter
• 2 tbsp + 2 tsp lime juice
• 1 tbsp + 1/2 tsp tamari
• 1 tbsp rice vinegar
• 1 tbsp peeled and chopped ginger
• 2 tsp coconut milk
• 1 1/2 tsp organic sugar
• 3/4 tsp sesame oil
• 3/4 tsp sambal oelek
• 1/2 cup sunflower oil

1. Use an immersion hand blender (or normal blender) to blend ingredients above.

*This dressing will store for a week – but good luck getting it to last that long!