1. For the Salad: 2. Put napa cabbage in a lrg, shallow serving bowl & top w/jicama. 3. Pile the carrot & beet on top & drizzle w/the dressing. 4. Garnish w/cucumber, peanuts, Salad Topper (if using - recipe entered separately), lime & cilantro. Drizzle w/4 tbsp of the Peanut Lime Dressing. 5. For the Dressing: 6. In a blender, puree all ingredients except the sunflower oil. 7. W/blender running, add sunflower oil in a thin stream until dressing is emulsified. 8. NOTE – “The Peanut Lime Dressing makes 1 cup, keeps for a wk in the fridge, is delicious on the Tangled Thai Salad & would be equally good on any salad or even poured on top of cold noodles.”. ---------------------------------------------------------------------------
Nutrition
Ingredients
