Salad Topper By Fresh Use Wtangled Thai Salad Zwt 9 Recipes

TANGLED THAI SALAD FOR ZWT-9

Steps:

• For the Salad:.
• Put napa cabbage in a lrg, shallow serving bowl & top w/jicama.
• Pile the carrot & beet on top & drizzle w/the dressing.
• Garnish w/cucumber, peanuts, Salad Topper (if using - recipe entered separately), lime & cilantro. Drizzle w/4 tbsp of the Peanut Lime Dressing.
• For the Dressing:.
• In a blender, puree all ingredients except the sunflower oil.
• W/blender running, add sunflower oil in a thin stream until dressing is emulsified.
• 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.".

CRUNCHY SALAD TOPPERS (WHOLE30, PALEO, GF, KETO, VEGAN)

Steps:

• Preheat the oven to 325 degrees.
• Combine all the ingredients except the hemp hearts in a bowl and toss to coat evenly with the olive oil.
• Pour onto a rimmed baking sheet and spread everything around, making sure to not crowd the ingredients. Space is key here! Bake for 10 minutes.
• Toss the hemp hearts with a tiny drizzle of olive oil in the now empty bowl.
• dd the hemp hearts, and bake another 5 minutes.

FRESH RESTAURANT'S TANGLED THAI SALAD

Steps:

• In a blender, purée all but sunflower oil. With blender running, add oil in a thin stream.
• Makes 1 cup, enough for 4 salads
• Put all ingredients into a bowl and mix.
• Makes approx. 1-3/4 cups; refridgerate unused portion
• Slice tofu into 1 inch rectangles or triangles.
• Heat oil in a large frying pan over medium-high heat.
• Place cornstarch and breadcrumbs in two separate small bowls. Coat tofu pieces with cornstarch, and then press breadcrumbs into them.
• Fry until golden brown on both sides. Pat dry with paper towels and set aside.
• Put cabbage into a large bowl and top with jicama. Pile the carrot and beet strands on top and drizzle with Peanut Lime Dressing.
• Garnish with cucumber, peanuts, Fresh Salad Topper, lime and cilantro.