Nutty Salad
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
- 1/4 cup raisins
- 1/2 cup coconut milk
- 1 jicama julienned
- 2 carrots julienned
- 1 beet julienned
- 1 cucumber julienned
- 1/2 cup raw peanuts chopped
- 1 lime sliced into wedges
- 3 tbsp fresh cilantro chopped
- peanut lime dressing
- 3 cloves garlic minced (about 1 tbsp)
- 2 tbsp tightly packed cilantro
- 3 tbsp natural peanut butter
- 2 lime for juice
- 1 tbsp apple cider vinegar
- 1 tsp ginger (powder)
- 1 1/2 tsp organic sugar
- 3/4 tsp sesame oil
- 1/2 cup sunflower oil
- salad topper
- 1/4 cup craisins
- 2 tbsp sliced almonds
- 2 tbsp hazelnuts chopped
- 2 tbsp pistachios chopped
- 1/4 cup peas roasted, salted
- 1/4 cup puffed kamut
- 1 head napa cabbage shredded
- Carbohydrate 25.531401437921 g
- Cholesterol 0 mg
- Fat 24.6229228223639 g
- Fiber 7.31150004334266 g
- Protein 5.77296149850388 g
- Saturated Fat 5.24270737780759 g
- Serving Size 1 1 Serving (248g)
- Sodium 32.9834312512481 mg
- Sugar 18.2199013945784 g
- Trans Fat 1.36094312547315 g
- Calories 326 calories
In food processor, or with a cutting board, shred the first 5 ingredients and put them in a large bowl. Rinse out your food processor and make the dressing. If you don't have a food processor you can use a blender. To make the dressing pulse all the ingredients except for the sunflower oil. Once everything has been pureed, drizzle the sunflower oil in the thin stream until the dressing is emulsified. Chop all the nuts on a chopping board, add the peanuts to the large salad bowl, set aside nuts for the toppings. Slice lime. You can serve the salad, dressing, toppings, and lime separately if you wish, or you can dump it all together in a great big bowl and mix it all up. I actually drizzled only half of the dressing I made onto the salad, mixed it all up, and served the toppings and lime wedges separate so the topping didn't get soggy.
