June 05

Thai Crunch Salad

If you do nothing else with this post besides scroll down to the dressing and make only that, you win. This dressing is BANANAS. Actually, it doesn’t have anything to do with bananas. But it has EVERYTHING to do with Thai flavors – which is definitely one of my favorite genres of food. Yes, it’s a lot of ingredients, but you can make a big batch and it will last all week!

I originally got this recipe from Against All Grain – if you don’t have any of her cookbooks or read her website, you should definitely check it out. I just made a few small changes for the salad ingredients based on what I had around my house. You can definitely experiment with this.

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This Thai Crunch Salad is one of those ones that I made at the beginning of the week in a big batch, and then feasted on during lunch time all week long – similar to how I use this recipe.

The fresh mango in this salad gives it the perfect pop of summer!

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Dressing Ingredients:

2 tsp minced garlic

2 T fresh chopped cilantro

1 T creamy almond or peanut butter

1 T lime juice

1 T coconut milk

1/2 T coconut aminos or soy sauce

1/2 T apple cider vinegar

1/2 T fresh chopped ginger

1 tsp honey

1/2 tsp sesame oil

1/4 cup olive oil

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Salad Ingredients:

1 chicken breast, grilled and shredded

1/2 medium jicama, shredded

1 head of green cabbage, shredded

2 carrots, shredded

1 cucumber, thinly sliced

2 handfuls sugar snap peas, chopped

1 mango, sliced thinly

1 handful sliced almonds

Fresh cilantro to garnish


1. Place all of the dressing ingredients in your blender EXCEPT the oil, and blend thoroughly.

Everything except the olive oil.

Everything except the olive oil.

2. Remove the lid, and with the blender running on low, VERY SLOWLY pour in your 1/4 cup olive oil. Let the oil mix with the rest of the ingredients and set your dressing aside.

Be patient!

Be patient!

3. Shred your jicama, carrot & cabbage in your food processor with the shredding attachment. If you don’t have a food processor or a shredding attachment, just quit this recipe, and go buy yourself one now. Do yourself a favor man.

Food processors were a great idea. Thanks, whomever that was.

Food processors were a great idea. Thanks, whomever that was.

4. Instead of dirtying a mixing bowl, add your jicama, carrot & cabbage mixure straight into a large tupperware. Add the rest of your salad ingredients, and then the dressing. Cover and shake up to mix the dressing into the salad.

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5. Distribute into bowls, and garnish with leftover mango, cilantro, and fresh black pepper.  Enjoy!

Heaven in a bowl.

Heaven in a bowl.