5. Thai Crunch Salad with Almond Thai Dressing
"Eating produce during its natural growing cycle can lead to more delicious, nutrient dense meals," explains Lori Kenyon Farley, the co-founder of Project Juice. This was the inspiration behind blending some sweet winter veggies. "Cabbage and carrots are sweetest when grown in winter, making them ideal for winter salads. Paired with quinoa, a plant-based complete protein, and tossed with the protein-rich, immune-boosting dressing made with almond butter, ume vinegar and ginger, this is a delicious high-fiber seasonal salad that can serve as a great main meatless meal or heathy side."
Thai crunch salad with almond Thai dressing
Ingredients for dressing
- 8 oz. unsalted almond butter
- 1/3 cup tamari
- 1/2 cup agave (raw, organic)
- 1 teaspoon toasted sesame oil
- 1 oz. umeboshi vinegar
- 1 tablespoon roughly chopped ginger
- 1 teaspoon garlic powder
- 1 cup water
Instructions for dressing
Blend all ingredients for dressing for two minutes. Dressing will keep for five days in the refrigerator.
Ingredients for salad
- 1/4 cup cooked quinoa
- 1/3 cup shredded green cabbage
- 1/4 cup shredded red cabbage
- 1/4 cup grated carrot
- 1 tablespoon cilantro leaves (picked from stems)
- 2 tablespoon scallions
- 1 teaspoon black and white sesame seed mix
Instructions for salad
- Cook the quinoa and place in bottom of serving bowl.
- Top with shredded cabbage and carrots.
- Garnish with cilantro leaves, scallions and sesame seeds.
- Top salad with dressing to taste.
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