Thai Curry Salad

Thai Curry Salad

    Author: Monkey and Me Kitchen Adventures 

Ingredients

    1 large head Romaine lettuce, chopped

    1 cup purple cabbage, shredded

    1 cup carrots, matchsticks or ribbons

    2 mini cucumbers, chopped

    ¼ cup red onion, thin strips

    1 – 15.5 oz. can chickpeas, drained and rinsed

    ¼ cup chopped peanuts

Dressing Ingredients:

    1 Tablespoon red curry paste *

    1 Tablespoon + 1 teaspoon lime juice

    1 teaspoon tahini

    1 Tablespoon reduced sodium tamari * (see notes)

    2 teaspoons organic maple syrup

    1 Tablespoon miso *

    1 Tablespoon water

Optional Toppings

    Chopped peanuts

    Matchstick carrots

    Chopped cilantro

    Avocado slices

    Toasted Sesame Seeds

Instructions

    Add all the dressing ingredients into a bowl and whisk until well combined or place into a high-speed blender, process for 30 seconds. Taste test the dressing and add seasonings to achieve the desired flavor.  Set aside.

    To serve, place the chopped Romaine, sliced purple cabbage, matchstick carrots, thin strips of red onion, and chopped peanuts in a large bowl, toss to evenly distribute. Drizzle with half the salad dressing, toss lightly, then place on a salad serving platter. Top with chopped peanuts, sliced avocados, cilantro, and matchstick carrots, then drizzle with the remaining salad dressing (as needed) and a light sprinkle of toasted sesame seeds. Serve and Enjoy.