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Tangled Thai Salad by

At Fresh we use a turning slicer (spiralizer) to cut the carrot and yellow beets into super-long, thin strands that form a big round tangle of a salad. You probably donít have a turning slicer at home, so itís worth getting a julienne peeler, which will give you nice long strands as well. They wonít be mega-long, like ours, but a turning slicer is about $100, and a julienne peeler is only about $10, so itís a pretty good compromise. If you donít have either, just cut the vegetables into sticks as thin and long as you can. This dressing will keep for up to a week in the fridge. It is delicious on the Tangled Thai Salad, but would be equally good on any salad or even poured on top of cold noodles.


1 cup chopped napa cabbage
1/3 cup sliced jicama (cut into small sticks)
2/3 cup shredded or spiralized carrot
2/3 cup shredded or spiralized yellow beet
4 tbsp Peanut Lime Dressing (recipe follows)
3 slices cucumber, halved
2 tsp chopped raw peanuts
2 tbsp Fresh Salad Topper (recipe follows)
1 lime wedge
2 to 3 tbsp chopped cilantro

Peanut Lime Dressing (makes 1 cup):
3 cloves garlic, minced (about 1 tbsp)
2 tbsp tightly packed cilantro
2 tbsp natural peanut butter
2 tbsp + 2 tsp lime juice
1 tbsp + 1/2 tsp tamari
1 tbsp rice vinegar
1 tbsp peeled and chopped ginger
2 tsp coconut milk
1 1/2 tsp organic sugar
3/4 tsp sesame oil
3/4 tsp sambal oelek
1/2 cup sunflower oil


1. Put napa cabbage in a large, shallow serving bowl (or plate). Top with jicama.
2. Pile the carrot and beet on top and drizzle with dressing.
3. Garnish with the cucumber, peanuts, Salad Topper, lime, and cilantro.

1. In a blender, puree all ingredients except the sunflower oil.
2. With blender running, add sunflower oil in a thin stream until dressing is emulsified.

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