Tangled Thai Salad For Zwt-9 - cooking recipe

Ingredients

For the Salad
1 cup napa cabbage, chopped
1/3 cup sliced jicama (cut into sml sticks)
2/3 cup carrot (shredded or spiralized)
2/3 cup yellow beet (shredded or spiralized)
3 slices cucumbers, halved
2 teaspoons raw peanuts, chopped
1 lime wedge
2 -3 tablespoons cilantro, chopped
For the Peanut Lime Dressing
3 garlic cloves, minced
2 tablespoons cilantro, tightly packed
2 tablespoons peanut butter
2 tablespoons lime juice, Plus
2 teaspoons lime juice (as below)
2 teaspoons lime juice
1 tablespoon soy sauce, plus
1/2 teaspoon soy sauce (as below)
1/2 teaspoon soy sauce
1 tablespoon rice vinegar
1 tablespoon fresh ginger, peeled & chopped
2 tablespoons coconut milk
1 1/2 teaspoons sugar
3/4 teaspoon sesame oil
3/4 teaspoon sambal oelek
1/2 cup sunflower oil

Preparation

For the Salad:
Put napa cabbage in a lrg, shallow serving bowl & top w/jicama.
Pile the carrot & beet on top & drizzle w/the dressing.
Garnish w/cucumber, peanuts, Salad Topper (if using - recipe entered separately), lime & cilantro. Drizzle w/4 tbsp of the Peanut Lime Dressing.
For the Dressing:
In a blender, puree all ingredients except the sunflower oil.
W/blender running, add sunflower oil in a thin stream until dressing is emulsified.
NOTE - \"The Peanut Lime Dressing makes 1 cup, keeps for a wk in the fridge, is delicious on the Tangled Thai Salad & would be equally good on any salad or even poured on top of cold noodles.\".