Fresh Restaurant's Tangled Thai Salad
INGREDIENTS
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1 cup chopped napa cabbage
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1⁄3 cup jicama, cut into small sticks
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2⁄3 cup peeled raw carrot, spiralized (or cut/peeled into julienne)
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2⁄3 cup peeled raw yellow beets, spiralized (or cut into julienne)
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4 tbsp Peanut Lime Dressing (recipe follows)
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3 slices cucumber, halved (or cut into julienne)
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2 tsp chopped raw peanuts
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2 tbsp Fresh Salad Topper (recipe follows)
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1⁄4 lime
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Cilantro to taste
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1 tbsp ginger, peeled and chopped
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3 cloves garlic, peeled and minced
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3⁄4 tsp sambal oelek (a South Asian chili sauce)
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2 tbsp cilantro, densely packed
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2 tbsp natural peanut butter
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2 tbsp plus 2 tsp lime juice
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1 tbsp rice vinegar
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1 tbsp plus 1?2 tsp tamari (a type of soy sauce)
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1-1⁄2 tsp maple syrup or agave
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2 tsp coconut milk (optional)
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3⁄4 tsp sesame oil
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1⁄2 cup sunflower oil (or extra virgin olive oil)
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1 cup puffed quinoa (optional)
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1⁄4 cup goji berries
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1⁄4 cup currants (optional)
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2 tbsp sliced almonds
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2 tbsp hazelnuts, chopped
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2 tbsp pistachios, chopped
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1⁄4 tsp sea salt
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½ block of tofu (about 225 g)
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3 tbsp cornstarch
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¼ cup Japanese panko breadcrumbs
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3 tbsp coconut or peanut oil
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