Thai Crunch Salad
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!
|Ingredients (serves 4)
For the Dressing
2 teaspoons minced garlic
For the Salad
Place all of the dressing ingredients, except for the oil, in your blender. Blend until combined.
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.
Using the smallest grating blade on your food processor or cheese grater, shred the carrots and the jicama.
Wash the cabbage, then cut it into thin strips using a sharp knife. Discard the bottom root portion.
Divide the cabbage onto four plates, then top each plate with equal amounts of carrots, jicama, snap peas, cucumber, mango, chicken, and nuts.
Drizzle each plate with 1 tablespoon of dressing, then top with fresh cilantro. Alternatively, pile it all into one bowl and serve from there!
As seen in Easy Eats Magazine