Thai Tangled Carrot Salad

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

Ingredients:


DRESSING

  • 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

SALAD

  • 4 carrots, julienned 
  • 1/4 onion, finely sliced
  • 1/4 sliced avocado
  • 1 TBSP hemp hearts
  • 1 TBSP peanuts

Instructions:

  1. Place garlic, cilantro, PB2, tamari, rice wine vinegar, ginger into a food processor. Pulse until blended.
  2. Add almond milk and maple syrup and blend. Mince the chile, and add until enough heat is present.
  3. 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. 
  4. Toss with salad vegetables, and top with hemp hearts and peanuts. We served with an accent of fresh homegrown sprouts!