Ingredients
The following ingredients have 4 Servings
- 14 oz konjac noodles (rinsed and drained*)
- 1 small head romaine lettuce (sliced thinly)
- 1/4 small red cabbage (shaved)
- 2 baby bok choy (sliced thinly)
- 2 Lebanese cucumbers (julienned)
- 2 medium carrots (julienned)
- 1 small red bell pepper (julienned)
- 1 2- inch piece daikon radish (julienned)
- 1 small bunch cilantro (chopped)
- 1 cup lentil sprouts (or other sprouts of your choice)
- 4 green onions (sliced)
- 1/2 cup cashews
- 3/4 cup full fat coconut milk
- 3 tbsp yellow thai curry paste**
- 3 tbsp creamy peanut butter
- 3 tbsp minced ginger root
- 3 tbsp brown rice vinegar
- 3 tbsp lime juice
- 2 tbsp shiro miso ((white miso))
- 2 tbsp pure maple syrup
- 2 tbsp toasted sesame oil
- 2 cloves garlic (minced)
- 3/4 tsp salt (I use Himalayan salt)
- 1/4 tsp ground white pepper
Instruction
- Prep all the ingredients for the salad and place them in a very large mixing bowl. Toss delicately to combine and set aside.
- Place all the ingredients for the dressing in the container of a small blender or food processor and process until well blended and creamy; pour over the salad, toss delicately with kitchen tongs until all the ingredients are well coated with the dressing.
- Serve immediately or at least within a few hours; this salad does not keep very well. Leftovers will keep for a few days in the refrigerator but some wilting is to be expected.
