I was in the mood for Thai food but on a salad kick and so I took some of the flavors from Thai salads I have had in the past and came up with this salad. The dressing was a throw a little of this and that to try to get the right flavor if you want a stronger lemongrass flavor you may want to add more, less of a tang leave out the rice vinegar. Alternatively I think this salad would also be good with just a little Aminos (or soy sauce) and fresh lime juice and zest for a dressing.
Chopped Thai Salad
serves 3-4
1 large head green cabbage, chopped into strips
4 large organic carrots, shredded
1 bunch of green onions, green parts only, chopped
1/2 organic unhalled sesame seeds
2 avocados, chopped or sliced
Dressing
1 stalk lemongrass, woody parts removed, chopped
juice from 1 lime
2 TBSP rice vinegar
3 cloves of garlic, minced
1 inch chunk fresh ginger, minced
4 TBSP Braggs Aminos, or soy sauce
In a VitaMix/ high-speed blender or food processor combine all dressing ingredients, if you want add the vinegar last depending on taste, and blend smooth. I usually toss my salad with dressing in a bowl and then top with sesame seeds. Otherwise you can layer cabbage, carrots, green onion, and avocado on a plate and top with dressing and sesame seeds. Enjoy!
