Raw Food Spicy Thai Salad


Ingredients:

  • 1/4 cup Tamari (tamari is a gluten free soy sauce) or regular soy sauce
  • 1/4 cup white wine vinegar
  • 3 Tbs finely minced ginger (I peeled fresh ginger and used this hand held food processor to mince – You can also do it by hand but I find this process much faster and easier!)
  • 3 Tbs olive oil
  • 2 Tbs Almond Butter
  • 2 Tbs Hoisin sauce (I like this brand best, you can usually find it in the Asian section at your grocery store)
  • 1 Tbs Toasted Sesame Oil
  • 1 tsp Spicy Chili Oil (optional but I had it on hand and knew it would make a great addition!)
  • 1 tsp Sriracha or more if you like it spicy!
  • 1/2 tsp sea salt
  • 1 dash of stevia to taste – also a dollop of honey or maple syrup could work
  • 3 chopped green onions, green and white parts
  • 2 Tbs chopped chives (optional but use ’em if you got ’em!)
  • red & orange bell peppers cut into strips
  • Cruciferous Crunch kale salad from Trader Joe’s. You could also use shredded cabbage + shredded kale if you can’t find the mix in your area.
  • broccoli slaw, also from Trader Joe’s
  • shredded carrots
  • 1 cup chopped cilantro
  • 1.5 cups frozen edamame, thawed
  • Thai Lime & Chili Cashews – roughly chopped, also from TJ’s
  • 2 Tbs chopped chives as garnish – again this is optional but highly recommended since it gives great flavor!

Method:

  1. In a small mason jar with lid add tamari, vinegar, minced ginger, almond butter, stevia, olive oil, hoisin sauce, toasted sesame oil, chili oil, sriracha, sea salt, chopped green onions, and chives. . Secure the lid and shake vigorously. Set aside. (I doubled the recipe so I would have lots of leftover dressing. I am obsessed with this stuff and love it on salads, over quinoa, as a veggie dip, or as a chicken/fish marinade!)
  2. Next, place all your chopped veggies with enough dressing to coat into a large plastic bag, seal, and shake vigorously until well incorporated. Adjust amount of dressing as needed.
  3. Garnish with chopped chives and thai chili lime cashews.
  4. Pour into bowls or onto plates and enjoy.

recipe and image: lindawagner