Name: Crunchy Thai Salad with Ginger Tahini Dressing
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 red bell peppers, thinly sliced; 2 heads of baby bok choy, thinly sliced; 1 package cabbage slaw mix (I used the Whole Foods brand); 1 cup snap peas, sliced; 2 large carrots, cut into match sticks; 1 jalapeño, thinly sliced (optional); ⅔ cup fresh cilantro; ½ cup sliced green onion; optional toppings: chopped peanuts or cashews, sriracha and avocado; ½ cup tahini; ½ cup rice vinegar; 2 tbsp coconut aminos (can sub with gluten-free soy sauce or tamari); juice of 1 lime; 2 tbsp sesame oil; 2 tsp fresh ginger, peeled and grated; 3 garlic cloves, grated; ½ tsp black pepper; optional: maple syrup for sweetness (to taste)

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Authorgoodnesswithg

Yields4 Servings

Prep Time30 minsTotal Time30 mins

Crunchy Thai Salad

2 red bell peppers, thinly sliced

2 heads of baby bok choy, thinly sliced

1 package cabbage slaw mix (I used the Whole Foods brand)

1 cup snap peas, sliced

2 large carrots, cut into match sticks

1 jalapeño, thinly sliced (optional)

⅔ cup fresh cilantro

½ cup sliced green onion

optional toppings: chopped peanuts or cashews, sriracha and avocado

Ginger Tahini Dressing

½ cup tahini

½ cup rice vinegar

2 tbsp coconut aminos (can sub with gluten-free soy sauce or tamari)

juice of 1 lime

2 tbsp sesame oil

2 tsp fresh ginger, peeled and grated

3 garlic cloves, grated

½ tsp black pepper

optional: maple syrup for sweetness (to taste)

Directions

Add all of the prepped salad ingredients to a bowl, and mix to incorporate. Set aside.

Add all of the dressing ingredients to a small bowl. Whisk together to emulsify completely. Adjust seasonings to taste.

Plate salads, and drizzle with tahini dressing to taste.

Finish with toppings of choice. Enjoy!

*Note* this recipe makes several servings, so store extra salad and dressing in air-tight containers in the fridge.

Ingredients

Crunchy Thai Salad

2 red bell peppers, thinly sliced

2 heads of baby bok choy, thinly sliced

1 package cabbage slaw mix (I used the Whole Foods brand)

1 cup snap peas, sliced

2 large carrots, cut into match sticks

1 jalapeño, thinly sliced (optional)

⅔ cup fresh cilantro

½ cup sliced green onion

optional toppings: chopped peanuts or cashews, sriracha and avocado

Ginger Tahini Dressing

½ cup tahini

½ cup rice vinegar

2 tbsp coconut aminos (can sub with gluten-free soy sauce or tamari)

juice of 1 lime

2 tbsp sesame oil

2 tsp fresh ginger, peeled and grated

3 garlic cloves, grated

½ tsp black pepper

optional: maple syrup for sweetness (to taste)

Directions

Add all of the prepped salad ingredients to a bowl, and mix to incorporate. Set aside.

Add all of the dressing ingredients to a small bowl. Whisk together to emulsify completely. Adjust seasonings to taste.

Plate salads, and drizzle with tahini dressing to taste.

Finish with toppings of choice. Enjoy!

*Note* this recipe makes several servings, so store extra salad and dressing in air-tight containers in the fridge.

Crunchy Thai Salad with Ginger Tahini Dressing

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Crunchy Thai Salad with Ginger Tahini Dressing

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