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Thai Inspired Salad
One of my personal New Year Goals is MORE daily vegetables (especially cruciferous like cabbage). Yours too?!
In true CFC style, we’re going to accomplish this in the TASTIEST way possible! I absolutely crave this salad (yes thanks to the dressing, craving cabbage is now a thing) So I hope you love it too!
🌱Cabbage is a very underrated vegetable in my opinion.
In terms of price per cup, a report by the Department of Agriculture has shown cabbage to be the second most economical cooked vegetable in terms of price per edible cup. Yes! Grab you some.
Many people don’t know what a powerhouse cabbage really is. I’ve been eating it on the regular for the past several years… in soups, roasted, and salads like this.
🋠ALWAYS use freshly-squeezed lime juice from an actual fresh lime. Bottled lime juice from the store will give your salad a strange metallic or overly acidic taste. We want this to taste bright and fresh.
💡Want to get the most juice possible from each of your fresh limes?
Of course, we do! Here’s a quick trick:
On your counter or a cutting board, press and roll the lime back and forth very firmly with your hands.
The rolling loosens and breaks down some of the citrus membranes and makes the outside a little more pliable. This makes it easier to squeeze which also means you’ll likely get more juice from your squeeze.
Let me know how this works for you!
6 servings
Ingredients:
- 2 fresh large limes, juiced
- 3 Tbsps extra virgin olive oil
- 2 Tbsps raw honey
- 3 garlic cloves, pressed
- 1/2 tsp sea salt
- 1/2 tsp ground black pepper or white pepper
- 1/2 tsp crushed chili
- 1 large head Chinese or napa cabbage, finely shredded
- 1 small head red cabbage, finely shredded
- 8 oz. Korean radish or daikon radish, peeled and sliced into matchsticks
- 1 English cucumber, thinly sliced
- 1 package (10 ounces) frozen shelled organic edamame, thawed
- 2 large carrots, shredded
- 4 green onions, sliced
- 1 bunch fresh cilantro leaves, chopped
To serve with:
- 2 tsp toasted sesame oil
- sesame seeds
Instructions:
Prepare all of your veggies and place them in a large bowl.
Add in the edamame.
In a small jar add your freshly squeezed lime juice together with the oil, honey, garlic, and seasonings. Shake vigorously to emulsify your dressing.
Drizzle your salad with the dressing. Toss well to combine.
Garnish with toasted sesame oil and seeds.
Stays good in the fridge for about 48 hours.
Enjoy!
💚Rachel
Ingredients
- 2 fresh large limes, juiced
- 3 Tbsps extra virgin olive oil
- 2 Tbsps raw honey
- 3 garlic cloves, pressed
- 1/2 tsp sea salt
- 1/2 tsp ground black pepper or white pepper
- 1/2 tsp crushed chili
- 1 large head Chinese or napa cabbage, finely shredded
- 1 small head red cabbage, finely shredded
- 8 oz. Korean radish or daikon radish, peeled and sliced into matchsticks
- 1 English cucumber, thinly sliced
- 1 package (10 ounces) frozen shelled organic edamame, thawed
- 2 large carrots, shredded
- 4 green onions, sliced
- 1 bunch fresh cilantro leaves, chopped
To serve with:
- 2 tsp toasted sesame oil
- sesame seeds
Instructions
- Prepare all of your veggies and place them in a large bowl.
- Add in the edamame.
- In a small jar add your freshly squeezed lime juice together with the oil, honey, garlic, and seasonings. Shake vigorously to emulsify your dressing.
- Drizzle your salad with the dressing. Toss well to combine.
- Garnish with toasted sesame oil and seeds.
- Stays good in the fridge for about 48 hours.
- Enjoy!
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