This salad is a perfect blend of Thai and fresh veggies. You can substitute almond butter in place of peanut butter for allergies as well. This dressing makes a great dipping sauce as well for chicken and veggies. I omit the vinegar when used as a dip! Ingredients:
Shredded chicken, optional Spring lettuce mix Julienned carrots, carrots and cucumbers Snap peas Cilantro Crushed peanuts, optional Dressing: 1/4 c. raw peanut butter, smooth style or almond butter 1/4 C. honey 3 T. coconut aminos 4 cloves minced garlic 2 T. Avocado oil 3 T. water 2 T. Rice vinegar or ACV Pinch of cayenne pepper to taste or Red Thai chili paste Mix all ingredients in a sauce pan on medium heat, whisked until just blended. It will thicken a bit as it sits. Add more water if needed.
2 Comments
Julie R.
1/13/2017 07:13:55 pm
This salad is so, so good! And so pretty too! Thanks for making a website and sharing all of this goodness. It is making a difference in my family's eating.
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Shari Goodman
1/13/2017 11:00:38 pm
Thank you, Julie!!!
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AboutHi! Welcome to my blog! I am passionate about using food to heal and restore balance in our lives. Food is life! Keep it real, keep it fresh. Follow me on my IG @enlightenedhomemaker Categories
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