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Simple Thai Fusion Salad




This recipe is vegetarian & free of gluten & added sugar.

I am leaving the proportions in this salad open to preference. You don’t need to add all of the ingredients if there is something that you prefer to leave out.

Try to keep the proportions of all of the vegetables that you choose to use basically the same, aside from the red cabbage, which you will want to use to make up the bulk of this salad.

A mandolin can be used to help with fine slicing.






For the salad components:

Thinly sliced pickled cucumber
Thinly sliced pickled red onion

- The cucumber & red onion are pickled in enough rice wine vinegar to cover them for at least fifteen minutes prior to adding them to the salad.

Thinly sliced red cabbage
Diced Tomato
Alfalfa sprouts
Chopped fresh cilantro
Watercress





For the dressing components:

Equal Parts -

    - Fresh ground peanut butter (This has no added sugar or oil & can be found in the deli department of most groceries.)
    - GF Soy sauce, or liquid aminos
    - Toasted Sesame oil
    - Grated ginger root

    - Honey
    - Minced Garlic







-Combine these ingredients well, and allow them to rest for at least fifteen minutes while the onion and cucumber pickle.







Once the vegetables are chopped, compose the salad and add the dressing.

Sprinkle with salt fresh ground black pepper, and sesame seeds to taste.

Enjoy!

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