It's been a while since I posted my salad recipes. I hate to admit it but not having a computer sort of "tweaked" my life. Maybe that's a message from the Universe?
Anyway, here is Salad #4 in my 7 Salads for 7 Days series. It is a lucious Thai Salad with Peanut Sauce. It's a hit at potlucks and even the kids will like this one!
Makes 2 cups of Dressing
This salad can be altered to fit your own taste. The dressing is also great as a dip for veggies or for lettuce wraps.
1 cup Raw Almond Butter (you can make this by putting raw almonds in food processor)
½ cup Pure water or more to thin the dressing
4 tablespoons Fresh lemon juice
2 tablespoons Fresh ginger, chopped
¼ cup Pure organic maple syrup or honey
3 tablespoons Nama Shoyu, Braggs, Tamari, or Soy Sauce
4 tablespoons Sesame oil, cold pressed
3 Cloves of garlic
½ Serrano or jalapeno chile, omit if you do not like spice
Use any combination of the following (or other) vegetables.
Carrot, sliced like matsticks or shaved
Purple Cabbage, thinly sliced
Daikon Radish, sliced like matchsticks or shaved
Bok Choy, minced
Green Onions, minced
Red or Green Pepper, thinly sliced
Cucumber, thinly sliced
Zucchini or Crookneck Squash or both, thinly sliced or shaved
Portobello Mushroom or some other 'meaty' variety, optional
1 tablespoon Raw Cashews, minced, optional
1 tablespoon Fresh Cilantro, minced, optional
Orange or tangerine sections, peeled and/or chopped into bite sized piece
Dressing: Put all the ingredients in the blender and blend until the garlic, ginger and chile are pureed. If you do not have a blender, you can finely mince the garlic, ginger and chile and mix the dressing by hand. So this meal could be appliance free.
Salad: Mix salad ingredients – please feel free to adjust the salad part of this recipe to vegetables you like and/or have on hand. This tastes really great if you top with green onions, minced cilantro and minced cashews. Using a food processor will save you time, but not mandatory.