Crunchy Raw Thai Salad

Ingrédients

For the dressing

45 ml (3 tablespoons) natural peanut butter

45 ml (3 tablespoons) lime juice

15 ml (1 tablespoon) soy sauce or tamari sauce

15 ml (1 tablespoon) maple syrup or honey

1 clove garlic, finely chopped

5 ml (1/2 teaspoon) fresh ginger, finely grated

Sriracha sauce (optional)

For the salad

1 L (4 cups) Napa cabbage, finely sliced with a knife or mandoline

500 ml (2 cups) red cabbage, finely sliced with a knife or mandoline

2 medium carrots, grated

1 red pepper, cut into a fine julienne

1 green onion, finely sliced

125 ml (1/2 cup) raw unsalted peanuts

60 g (125 ml)  Organic Dried Cranberries with No Added Sugar

1 large handful of chopped coriander, for the garnish

There’s something so satisfying about a salad made from fresh raw ingredients – easy to make, nourishing and filling. We just love this Thai salad – it’s sweet (thanks to our cranberries with no added sugar!), crunchy, and a bit spicy for good measure. Make sure you cut the ingredients into very fine slices – in fact, if  you have a mandoline, now’s the time to use it. That’s our magic trick for getting a perfect blend  of bright, tangy flavours!

Les étapes

1. For the dressing
   Combine all dressing ingredients in a bowl. Set aside.

2. For the dressing
   Combine all dressing ingredients in a bowl. Set aside.

3. For the salad
   Place Napa cabbage, red cabbage, carrots, red pepper and green onion in a big bowl. Pour dressing over the salad and toss thoroughly. Serve in bowls, garnished with peanuts, cranberries and coriander.

4. For the salad
   Place Napa cabbage, red cabbage, carrots, red pepper and green onion in a big bowl. Pour dressing over the salad and toss thoroughly. Serve in bowls, garnished with peanuts, cranberries and coriander.

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