Thai Salad with 'Peanut' Sauce
This is currently our favorite meal! It is pretty basic and can be altered to fit your own taste. The dressing is also great as a dip for veggies. I have also served the cut up veggies with romaine lettuce and ‘thai coleslaw’ dressing for a variety of lettuce wraps. Always a big hit! A friend shared these recipes with me and I believe they came from Matt Amsden/RAWvolution.
1 cup Raw Almond Butter
½ cup Pure water or more to thin the dressing
4 tablespoon Fresh lemon juice
2 tablespoon Fresh ginger, chopped
¼ cup Pure organic maple sryup
3 tablespoon Nama Shoyu
4 tablespoon Sesame oil, cold pressed
3 Cloves of garlic
½ Serrano or jalapeno chile, omit if you do not like spicey
Carrot, sliced like matsticks or shaved
Purple Cabbage, thinly sliced
Daikon Radish, sliced like matchsticks or shaved
Bok Choy, minced
Green Onions, minced
Red or Green Pepper, thinly sliced
Cucumber, thinly sliced
Zucchini or Squash or both, thinly sliced or shaved
Portobello Mushroom or some other 'meaty' variety, optional
1 tablespoon Raw Cashews, minced, optional
1 tablespoon Fresh Cilantro, minced, optional
I put all the ingredients in the blender and blend til the garlic, ginger and chile are pureed. I have also made it by mincing the garlic, ginger and chile and mixing by hand. So this meal could be appliance free.
I know this is very general, but I change this every time I make it, according to what I have in the fridge. I always use bok choy, carrots, red pepper and then just add in what I feel like, usually somewhat equal parts. I top with green onions, minced cilantro and minced cashews. Using a food processor will save you time, but not mandatory.