6
Feb

Thai Crunch Salad

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This is probably my favorite salad out of any that I’ve ever made. It is based off of this recipe that I saw on Pinterest. It’s loaded with crisp vegetables and has sweet mango in it to counter the salt and slight spice of the dressing.

You can double the dressing recipe and keep it in the fridge for a week. I use it all week long for other salads or just dip fresh veggies in it. 

If you eat peanut butter, this dressing tastes amazing with it instead of the almond butter. We cut it for various reasons though, so almond butter it is for us!

 


 

 

 

Enjoy!

 As seen in Easy Eats Magazine

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Thai Crunch Salad

AUTHOR: Danielle Walker - AgainstAllGrain.com

SERVES: 4

Ingredients:

For the Dressing

  • 2 teaspoons minced garlic
  • 1 tablespoon fresh cilantro
  • 1 tablespoon creamy almond butter, salted but unsweetened
  • 1-1/2 tablespoons lime juice
  • ½ tablespoon coconut aminos
  • ½ tablespoon apple cider vinegar
  • ½ tablespoon fresh chopped ginger
  • 1 tablespoon coconut milk
  • 1 teaspoon honey
  • ½ teaspoon sesame oil
  • ¼ teaspoon chili sauce (optional)
  • ¼ cup safflower oil or good quality olive oil

For the Salad

  • 2 carrots
  • ½ medium jicama, peeled
  • 1 cup sugar snap peas, julliened
  • 2 cups napa cabbage
  • ½ cucumber, thinly sliced
  • 1 cup mango, peeled and sliced
  • 2 tablespoons sliced almonds
  • 2 tablespoons chopped hazelnuts
  • 1 cup boiled and cooled chicken breast meat, shredded (optional)
  • ¼ cup salad dressing
  • 2 tablespoons fresh cilantro

Instructions:

  1. Place all of the dressing ingredients, except for the oil, in your blender. Blend until combined.
  2. Remove the lid, and with the blender running on low, add the oil in a slow and steady stream. Reserve half for the salad, then bottle the rest and store in your refrigerator.
  3. Using the smallest grating blade on your food processor or cheese grater, shred the carrots and the jicama.
  4. Wash the cabbage, then cut it into thin strips using a sharp knife. Discard the bottom root portion.
  5. Divide the cabbage onto four plates, then top each plate with equal amounts of carrots, jicama, snap peas, cucumber, mango, chicken, and nuts.
  6. Drizzle each plate with 1 tablespoon of dressing, then top with fresh cilantro. Alternatively, pile it all into one bowl and serve from there!
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  • Tawny

    It’s a miracle to me that I can enjoy food. For the past few years, it’s been my gut’s enemy…but since I found Against All Grain, my gut feels loved again. Your work is a Godsend to me Danielle. Thank you so much! I loved this salad and rounded it off with your truly delightful real deal chocolate chip cookies.

  • Jamie Miller

    This looks so yummy. I’m interested in the safflower oil though. I hate to pull the
    isn’t that a paleo no-no question. But I’m curious as to the choice of oil.

    faganeatspaleo.blogspot.com

  • http://againstallgrain.com/ Danielle

    Hi Jamie- thanks for pointing that out! I created this recipe a very long time ago, before actually going paleo! I would suggest a good quality olive oil now and we’ll change it in the blog post, thank you!

    • Jamie Miller

      Oh great–so glad it was helpful to you! Thank you for everything you do!