This recipe's focus should be on the dressing. This sauce is tangy, a little sweet, and spicy. It hits all of the flavours that Thai dishes aim for. It does thicken up when left in the fridge and could be used later as a spread.
It can be paired with any vegetable salad, and we think that julienned zucchinis would be an awesome substitute or addition to the carrots.
The ever polarizing cilantro is a key part of this recipe.
This ingredient dates back to Ancient Greece where it's essential oils were used in perfumes- we can't deny we love the smell of fresh herbs, but we're going to stick to keeping this leafy plant on our plates.
Fast forward a couple thousand years- now, cilantro is recognized as a natural cleansing agent. The compounds found in this herb can bind to toxic metals to loosen them from the tissue so they can be removed through our excretory channels- chlorella has been found to have the same benefit.
Again, we find healing properties in natural plants that can be consumed with little to no alteration; simply amazing that the earth provides us with these raw medicines!
THAI TANGLED CARROT SALAD
Makes: 1.5 cups dressing / two salads Prep Time: 10 minutes
- 6 garlic cloves
- 2/3 cup packed cilantro
- 4 TBSP PB2 (or peanut butter)
- 2 TBSP tamari
- 4 TBSP rice wine vinegar
- 1 TBSP chopped ginger
- 1/2 red thai chile
- 1/2 cup almond milk
- 1 TBSP maple syrup
- 1/2 cup sunflower oil
- 4 TBSP coconut oil
- 4 carrots, julienned
- 1/4 onion, finely sliced
- 1/4 sliced avocado
- 1 TBSP hemp hearts
- 1 TBSP peanuts
- Place garlic, cilantro, PB2, tamari, rice wine vinegar, ginger into a food processor. Pulse until blended.
- Add almond milk and maple syrup and blend. Mince the chile, and add until enough heat is present.
- While the food processor is running, slowly drizzle in the sunflower oil and coconut oil. Stop when all oil is blended in. The dressing will thicken upon standing.
- Toss with salad vegetables, and top with hemp hearts and peanuts. We served with an accent of fresh homegrown sprouts!