|Thai cabbage salad with daikon and carrots.|
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Fresh and Crunchy
I love the crunch of the fresh vegetables and roasted peanuts in this salad. They blend so beautifully with the tangy dressing flavored with fresh garlic and ginger, soy sauce, vinegar, and freshly squeezed lime juice. Hemp oil provides the omega-3 rich base for the dressing and crushed red pepper flakes give it a little kick!
For a heartier, main course salad, stir in cooked rice noodles.
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Thai Cabbage, Daikon and Carrot Salad
Vegan (Mostly Raw), Gluten Free
[makes 8 servings]
For the salad
8 cups thinly sliced raw cabbage (1 small head)
3 large carrots, peeled and grated
2 cups peeled and grated daikon
4 green onions, sliced
1/2 cup chopped fresh cilantro plus some for garnish
4 ounces thin rice noodles, (optional)
1/2 to 1 cup dry-roasted, salted peanuts, crushed
salt to taste
For the dressing
1/4 cup freshly squeezed lime juice
2 tablespoons gluten-free soy sauce
1 packed teaspoon freshly grated ginger
2 cloves pressed garlic
1 packet stevia
1/2 teaspoon crushed red pepper flakes
1 tablespoon white vinegar
2 tablespoons cold-pressed hemp oil
2 teaspoons unrefined sesame oil
Place the cabbage, carrots, daikon, green onions and cilantro in a large bowl. Set aside.
Crush peanuts by placing in a ziplock bag and smashing them with a mallet. Set aside
Combine all the dressing ingredients in a small bowl or cup. Pour over the cabbage mixture and mix well. Salt to taste but remember that you will be getting additional salt from the peanuts.
|I prefer to press rather than mince garlic in this dressing but if you don't have a garlic press, smash and then mince the garlic.|
Cook rice noodles (if you are using) according to manufacturers directions. Drain, rinse and stir into cabbage mixture.
|Thin rice noodles make a nice addition.|
Top the salad with crushed peanuts and additional fresh cilantro and serve.
|Thai salad with optional rice noodles|