Thai Salad with Nutty Dressing

This is currently our favorite meal!


(makes 2 cups of dressing)

4 tablespoons Fresh lemon juice
2 tablespoons Fresh ginger, peeled and chopped
¼ cup raw agave nectar (or honey or maple syrup)
3 tablespoons Nama Shoyu (or tamari or soy sauce)
1 tablespoon Sesame oil, cold pressed
3 cloves of garlic
1 serrano or jalapeno chile pepper (serrano is hotter than jalapeno)
1 cup raw almond butter
½ cup pure water (or more) to thin the dressing

Somewhat equal parts of the following:

Carrots, diced very small or grated
Red Cabbage, thinly sliced
Daikon Radish, grated, sliced like matchsticks, or shaved
Bok Choy, diced
Green Onions, thinly sliced
Red Bell Pepper, diced
Cucumber, diced
Chopped Raw Cashews, optional topping


In food processor or blender, blend all dressing ingredients until the garlic, ginger, and chile are pureed.

Toss all salad ingredients with a generous amount of dressing and enjoy!

The dressing is also great as a dip for veggies.  Always a big hit!


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