Salad Topper By Fresh Use W Tangled Thai Salad Zwt 9 Recipes

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TANGLED THAI SALAD FOR ZWT-9



Tangled Thai Salad for ZWT-9 image

FRESH is a sml chain of Canadian-owned & operated restaurants, which originally began as a juice bar 20 yrs ago. Everything on their menu is vegan, altho they offer some vegetarian dishes at their takeout counter. They have published 3 cookbooks described as "for those relatively comfortable w/cooking (particularly vegan cooking)" & "with restaurant quality pretty much guaranteed". This recipe is FRESH's famous Tangled Thai Salad - 1 of their MOST requested recipes. FRESH uses a "spiralizer" to cut the carrot & yellow beets into super-long, thin strands that form a big round tangle of a salad, but a julienne peeler will give you nice long strands as well. If you have no spiralizer or julienne peeler, just cut the veggies into sticks as thin & long as you can. Said to serve "1 person as a complete meal", it also serves 2-3 as a side-salad. FRESH uses their "Salad Topper" w/this Thai salad, but I saw it as optional & have entered it as a separate recipe. This is a no-cook recipe & I have allowed 20 min for ingredient prep plus assembly. Enjoy!

Provided by twissis

Categories     Salad Dressings

Time 20m

Yield 1 Salad Meal or 2-3 Side Salads, 1 serving(s)

Number Of Ingredients 24

1 cup napa cabbage, chopped
1/3 cup sliced jicama (cut into sml sticks)
2/3 cup carrot (shredded or spiralized)
2/3 cup yellow beet (shredded or spiralized)
3 slices cucumbers, halved
2 teaspoons raw peanuts, chopped
1 lime wedge
2 -3 tablespoons cilantro, chopped
3 garlic cloves, minced
2 tablespoons cilantro, tightly packed
2 tablespoons peanut butter
2 tablespoons lime juice, Plus
2 teaspoons lime juice (as below)
2 teaspoons lime juice
1 tablespoon soy sauce, plus
1/2 teaspoon soy sauce (as below)
1/2 teaspoon soy sauce
1 tablespoon rice vinegar
1 tablespoon fresh ginger, peeled & chopped
2 tablespoons coconut milk
1 1/2 teaspoons sugar
3/4 teaspoon sesame oil
3/4 teaspoon sambal oelek
1/2 cup sunflower oil

Steps:

  • For the Salad:.
  • Put napa cabbage in a lrg, shallow serving bowl & top w/jicama.
  • Pile the carrot & beet on top & drizzle w/the dressing.
  • Garnish w/cucumber, peanuts, Salad Topper (if using - recipe entered separately), lime & cilantro. Drizzle w/4 tbsp of the Peanut Lime Dressing.
  • For the Dressing:.
  • In a blender, puree all ingredients except the sunflower oil.
  • W/blender running, add sunflower oil in a thin stream until dressing is emulsified.
  • NOTE - "The Peanut Lime Dressing makes 1 cup, keeps for a wk in the fridge, is delicious on the Tangled Thai Salad & would be equally good on any salad or even poured on top of cold noodles.".

THAI SALAD WITH CILANTRO LIME DRESSING



Thai Salad with Cilantro Lime Dressing image

I created this salad to replicate one I tried on a cruise several years ago. It goes over very well at family gatherings and potlucks year-round. We love the spice of the Thai chile, but if your family isn't into spice, feel free to leave it out. It will still be delicious! —Donna Gribbins, Shelbyville, Kentucky

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 35m

Yield 22 servings.

Number Of Ingredients 15

2 medium limes
1 bunch fresh cilantro leaves, stems removed (about 2 cups)
1 cup sugar
1 Thai red chile pepper, seeded and chopped
2 garlic cloves, halved
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups canola oil
1 head Chinese or napa cabbage, finely shredded
1 small head red cabbage, finely shredded
1 English cucumber, chopped
1 package (10 ounces) frozen shelled edamame, thawed
2 medium ripe avocados, peeled and cubed
1 cup shredded carrots
3 green onions, sliced

Steps:

  • Finely grate enough zest from limes to measure 1 tablespoon. Cut limes crosswise in half; squeeze juice from limes. Place zest and juice in a blender; add cilantro, sugar, red chile pepper, garlic, salt and pepper. While processing, gradually add oil in a steady stream., In a large bowl, combine cabbages, cucumber, edamame, avocados, carrots and green onions. Drizzle with dressing; toss to coat.

Nutrition Facts : Calories 271 calories, Fat 23g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 69mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 2g fiber), Protein 2g protein.

SALAD TOPPER BY FRESH - USE W/TANGLED THAI SALAD - ZWT-9



Salad Topper by FRESH - Use W/Tangled Thai Salad - ZWT-9 image

FRESH is a sml chain of Canadian-owned & operated restaurants, which originally began as a juice bar 20 yrs ago. Everything on their menu is vegan, altho they offer some vegetarian dishes at their takeout counter. 1 of their MOST requested recipes is their Tangled Thai Salad (recipe entered by me) & FRESH uses this "Salad Topper" w/the Tangled Thai Salad. Per the recipe intro: "This crunchy mix adds great flavor & texture to any salad. If you want to use it as a topper for fruit salad, yogurt or oatmeal - Leave the salt out & replace it with sugar. If you can't find puffed quinoa at your local health food store, you can sub puffed millet. This recipe makes 1 3/4 cups & the mixture keeps for months in an airtight container." Altho used w/the Tangled Thai Salad, the intro suggested a wider variety of uses & I saw it as an optional add to the Tangled Thai Salad. SO I decided to enter it as a separate recipe. Enjoy!

Provided by twissis

Categories     Berries

Time 5m

Yield 14 2 tbsp servings, 14 serving(s)

Number Of Ingredients 7

1 cup puffed quinoa or 1 cup puffed millet
1/4 cup goji berry
1/4 cup currants
2 tablespoons sliced almonds
2 tablespoons hazelnuts, chopped
2 tablespoons pistachios, chopped
1/4 teaspoon sea salt

Steps:

  • Put all of the ingredients in a bowl, mix well & store in an airtight container.
  • To Serve: Sprinkle 2 tbsp of mixture atop the Tangled Thai Salad or other salad of choice.

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