Thai Salad

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This salad is an adaptation of a recipe shared by my good friend Tara. Recently, napa cabbage has been touted as one of the most nutritious greens. It is delicious raw in a salad or sauteed lightly in a stir-fry.

Yield: 4 servings

Dressing:
2 tablespoons (30 mL) honey
1 cup (250 mL) avocado or sesame oil
½ cup (125 mL) brown rice wine vinegar
2 tablespoons (30 mL) gluten free tamari

Nut Mixture:
½ cup (125 mL) slivered almonds
⅓ cup (80 mL) sesame seeds
½ cup (125 mL) melted coconut oil

Salad:
½ head of napa cabbage
3 or 4 green onions, sliced thinly on the bias
Handful of bean sprouts and a few sliced mushrooms, to your liking

To make the dressing, put the honey, oil, vinegar, and tamari in a jar with a tight-fitting lid and shake well. This dressing can be made ahead and stored in the refrigerator.

To make the nut mixture, preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper.

Put the almonds and sesame seeds in a bowl and add the coconut oil. Toss to combine, and then spread the mixture on the prepared baking sheet. Place in the oven and bake until lightly browned, about 8 minutes. Watch carefully, to prevent burning. Remove from the oven and set aside to cool completely.

To make the salad, put the cabbage, onions, sprouts, and mushrooms in a salad bowl. When ready to serve, add the cooled nuts and seeds and some salad dressing and toss to combine, adding more dressing as desired for taste.

Tip: Each part can be made ahead and stored separately before combining. This makes it easy to bring to a potluck or get-together with friends.

For more recipes like this, check out our cookbooks.

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