Confession: I cooked over my lunch break today. It may be more of a confession that I actually took a lunch break! My team stretches across all time zones, so most days, I will eat my lunch while on a conference call. I’m REALLY trying to live in the moment more these days and to take time for me amidst all that’s going on.
So, for today, it meant that I made this salad. And, that I pulled all the ingredients out of the fridge to make it happen. I did pre-spiralize the beets and carrots, but the assembly did still take some time… and it was so worth it.
Sweet ribbons of beets + crispy carrot strips + peanut sauce? Yes, please!! This dish is a flavorful thai slaw topped not only with a spicy peanut vinaigrette, but also with a peanuts, pistachios, and dried cranberries! It’s like a party in a bowl! Another confession: I ate this for lunch and for dinner on Monday. It was that good!
Tangled Thai Salad
Adapted from House and Home
1 1/2 cup chopped napa cabbage
2 large peeled raw carrots, spiralized
1 large peeled raw yellow beet, spiralized
5 slices cucumber, cut into match-like strips
3 scallions, sliced
2 tsp chopped raw peanuts
1/4 cup dried Cranberries
2 Tbsp. pistachios, chopped
Cilantro to taste
For the Dressing
1 Tbsp. ginger, peeled and chopped
3 cloves garlic, peeled and minced
3/4 tsp. sambal oelek (a South Asian chili sauce)
2 Tbsp. cilantro, densely packed
4 Tbsp. PB2
2 Tbsp. + 2 tsp. lime juice
1 Tbsp. rice vinegar
1 Tbsp. + 1/2 tsp. soy sauce
1 1/2 Tbsp. sugar
2 tsp. coconut milk
3/4 tsp. sesame oil
1/4 cup canola oil
1/4 cup water
crushed red pepper flakes (optional)
1. Pile the carrot and beet strands in a large bowl. Add cabbage, cilantro, and cucumbers. Toss to combine.
2. In a blender or food processor, combine all of the salad dressing ingredients. Blend well.
3. Place 2 cups of the salad mixture in a bowl, top with 2 Tbsp. dressing. Top with a few of each: pistachios, cranberries, and peanuts.
4. Optional: Add grilled chicken, if you need more protein in your meal.