Crunchy Thai Salad

• Gluten free

• Produce

  • 1 Apple, large
  • 1/2 cup Basil, fresh loosely packed
  • 1 cup Bean sprouts
  • 1 cup Carrots
  • 1/4 cup Cilantro
  • 1 Cucumber, large
  • 2 cloves Garlic
  • 1 tbsp Ginger
  • 3 Limes, whole
  • 1 Mango, ripe
  • 1/2 cup Mint, fresh loosely packed
  • 1/2 cup Red cabbage
  • 1 Roma tomato, large
  • 1 Shallot

• Condiments

  • 1 tbsp Fish sauce, Asian
  • 1 tbsp Sriracha

• Baking & Spices

  • 4 tbsp Brown sugar, tightly packed

• Nuts & Seeds

  • 1 cup Peanuts or cashews, honey roasted

Found on chewoutloud.com

Description

Ingredients

• For the Salad:
• 1 large roma tomato, seeded and chopped
• 1 large apple, thinly sliced or julienned
• 1 large cucumber; peeled, seeded, and julienned
• 1 cup carrots, peeled and julienned
• 1 ripe mango, julieneed
• 1 cup bean sprouts
• ½ cup red cabbage, shredded
• ½ cup fresh mint, loosely packed
• ½ cup fresh basil, loosely packed
• 1 cup honey roasted peanuts or cashews
• For the Dressing:
• 3 whole limes, juiced
• ¼ cup freshly chopped cilantro
• 4 TB tightly packed brown sugar
• 2 cloves garlic, chopped
• 1 shallot, chopped
• 1 TB freshly chopped ginger
• 1 TB Sriracha
• 1 TB Asian fish sauce

Directions

• Make the Dressing ahead of time: Add all dressing ingredients into a blender (or immersion hand blender) and blend until mixture is mostly liquid (small chunks are fine.) Cover and chill until ready to use.
• In a large bowl, toss together all salad ingredients except for the nuts. Gently toss in desired amount of prepared dressing. Divide into individual plates and sprinkle nuts over the top. Enjoy immediately.