Thanks to Arthur’s strong winds this past weekend, this week’s CSA box was a littler smaller than usual. I was very happy to see a Napa Cabbage in the mix this week though. I absolutely love using Napa cabbage in thai salads. This weeks recipe was inspired by a vegetarian restaurant in Toronto called Fresh. They make a delicious salad called ‘Tangled Thai Salad’ but the list of ingredients is way too long. I simplified the recipe and it is still just as tasty.
Last year I bought a really neat gadget called a Spiralizer. It’s a funny looking contraption that cuts your vegetables into long thin noodle like strands. Last summer I wrote a post about making Zucchini noodles with it. You can make this salad without the spiralizer, just make sure to cut the vegetables in long thin pieces.
Later in the season when Jen provides us with delicious carrots, beets and cucumbers, you can add those to this salad as well. I had to resort to using some vegetables from the grocery store this week, Eeek!
Thai Vegetable Salad
Makes: 6 large servings
For the dressing:
3 tablespoons of peanut butter or almond butter
3 tablespoons of rice wine vinegar
3 tablespoons of soy sauce
3 tablespoons of vegetable oil
1 tablespoon of sambal oelek (optional for some spice)
2 garlic cloves
1 inch of fresh ginger, grated (optional but gives a really nice flavour)
the zest and juice of a lime
a handful of fresh cilantro (optional)
For the salad:
1 head of Napa Cabbage, sliced very thin
1/2 cucumber, spiralized or halved and sliced thin
4-6 beets, spiralized or halved and sliced thin
2 carrots, grated
a large handful of sprouts (optional)
any other vegetables you wish to add
1 cup of your favourite nuts (I love to use cashews or peanuts)
In your food processor, add all of the ingredients for the dressing and process until smooth.
Layer the vegetables and pour the dressing on top. The beets will bleed some red into the salad as you toss it together. Toss the salad together and serve immediately. If you think that you will not eat the entire salad, only put the dressing on the portion you will eat immediately, otherwise the vegetables will begin to wilt.