Go Back
+ servings
5 from 1 vote

Tangled Thai Salad with Lime-Peanut Sesame Dressing

Cabbage, carrots, golden beets, jicama, snap peas, celery, cucumbers and plenty of other greens make this salad a healthy, crunchy delight!
Servings 6 Servings
Prep Time 1 hour

Equipment

  • Vegetable Spiralizer (optional, but really fun:)

Ingredients

Salad Fixins

  • 1 head Napa cabbage, shredded
  • 1 head Savoy cabbage, shredded
  • 4 carrots, peeled
  • 1 large golden beet, or 2 small, peeled
  • 1 jicama, peeled
  • 2 cucumbers, ends cut off, but skin left on
  • 4 stalks celery, thinly sliced
  • 1 cup snap peas, sliced
  • 4 large radishes, stems and leaves removed
  • 2 bunches cilantro, small leaves or chiffonade
  • 1/2 cup fresh mint, chiffonade
  • 2 limes, cut into wedges for garnish

Crunchy Topper

  • 1 cup toasted slivered almonds
  • 1 cup sunflower seeds
  • 1 cup dry roasted peanuts
  • 1/4 cup madacamia nuts
  • 1/4 cup toasted sesame seeds
  • 1/2 cup Goji berries
  • 1/2 cup currants
  • 1/4 cup shredded, toasted coconut

Peanut-Lime Sesame Dressing

  • 2 cloves garlic
  • 1 bunch cilantro
  • 6 tbsp. peanut butter
  • 6 limes, juiced
  • 4 tbsp. tamari
  • 3 tbsp. rice vinegar
  • 6 tsp. coconut milk
  • 2 tbsp. fresh grated ginger
  • 3 tsp. sesame oil
  • 3 tsp. sambal
  • 1 1/2 cups sunflower oil

Instructions

Lime-Peanut Sesame Dressing

  • Blend all ingredients except the oil in the food processor. When processed, drizzle the oil into the mixture and blend until incorporated. Refrigerate until ready to use.

Salad

  • If you have a spiralizer, use the flat blade to cut the cucumbers and radishes into beautiful ribbon spirals. If you don’t have one of these nifty gadgets, thinly slice both.
  • Using one of the julienne blades on the spiralizer, cut the carrots and golden beets into long thin, spaghetti-like ribbons. Otherwise, cut them into thin julienned strips.
  • Cut jicama into matchstick pieces
  • Shred both cabbages. This can be done by hand, or in the spiralizer or you can buy pre-shredded cabbage.
  • Toss all of the veggies with the dressings to coat well. Add about half of the crunchies and toss. Serve with a garnish of lime and pass the extra crunchies.

Cruncher Topper

  • Mix all topper ingredients and mix half into the salad when tossing and pass the rest for extra crunchies on top.

Notes

Note, you can either use creamy or crunchy peanut butter in the dressing. We have used both and love it both ways. 
If you don’t have a veggie spiralizer, you can simply slice or cut the veggies with a paring knife. We love the curlycue effect you get with the spiralizer, and it makes a beautiful presentation, but it will still taste the same without it!😉 If you do buy the spiralizer, you can also use it for apples, when it comes time to make apple pie!