Monday, February 3, 2014

Tangled Thai Salad - Erin

This is a really, really awesome winter salad that's made using a "spiralizer" to get the long noodle-y strands of carrots and beets.  If you don't have one you could do a "matchstick" version instead and it would be just as delicious!  The recipe is from a restaurant called Fresh in Toronto, and has become my favorite salad in the winters when I usually feel like there are less colorful ingredients easily available or in season.  (Recipe).  I know that the ingredient list is a little long, but I promise it's worth it, it's so very delicious.  The only thing that makes it tricky is how much of a mess red beets make!

One year ago: Easy Refrigerator Berry OatmealKalua Pig in the CrockpotTutu's Cucumber Kimchi

what you will need:

2 cups napa cabbage, cut into strips
2/3 cup jicama, cut into matchsticks
1 cup peeled raw carrots, spiralized
1 cup peeled raw yellow beets, spiralized
1 cup peeled raw red beets, spiralized
1/2 cup cucumber, thinly sliced
handful chopped peanuts
cilantro for sprinkling

peanut lime dressing:
2 Tbsp ginger, peeled and chopped roughly
4 cloves garlic, peeled and minced
1 1/2 tsp sambal oelek (an Indonesian hot sauce)
1/4 cup cilantro, densely packed
1/4 cup peanut butter
1/4 cup lime juice
2 Tbsp rice vinegar
2 Tbsp tamari (a kind of soy sauce)
4 tsp coconut milk
1 1/2 tsp sesame oil
1 cup sunflower oil

(serves 6)

Using a blender, puree all of the ingredients except for the sunflower oil.  Once pureed, keep the blender running and (carefully) add the oil in a thin stream.  

Layer the ingredients starting with the cabbage, then the jicama, and then the carrots and beets in whatever order makes you happy.  Keep in mind that the red ones are going to turn everything they touch pink, so don't do too much tossing!  Drizzle with the dressing, then top with the extra cilantro, cucumber slices, and peanuts.  Eat your heart out!

One year ago: Easy Refrigerator Berry OatmealKalua Pig in the CrockpotTutu's Cucumber Kimchi

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