This Thai salad is colorful, crisp, and eclectic. And it's very, very succulent. The sauce is made from almond butter and not from peanut to avoid allergic reactions that some may have. But don’t hesitate to choose another nut butter of your choice. Serve it as a starter or main dish. Eat it in a roll — made out of rice paper or a cabbage leaf. You have lots of variants to choose from.
2carrotscut into ribbons or spirals with a spiral cutter
2green onionsfinely chopped
¼cupcorianderchopped
¼cupmintchopped
1cupspinachchopped
1cupbok choychopped
1cupred cabbagefinely chopped
1red bell pepperfinely chopped
¼cupsesame seeds
"Peanut" sauce
½cupalmond butter
¼cupwater
2tablespoonslime juice
3tablespoonstamari
2-3tablespoonsmaple syrup
1clovegarliccrushed (about ½ teaspoon)
½teaspoongrated fresh ginger
1teaspoonThai chili pasteor 1 minced Thai red chili or ¼ teaspoon of red chili flakes
Préparation
In a large salad bowl, add all the ingredients and mix well. Put aside.
To make the sauce, put the ingredients in a small blender or a small mixing bowl. Add the salad dressing and mix well. Sprinkle with sesame seeds and serve immediately.
Notes
This salad and the sauce alone will keep in the refrigerator for 5 days.