Jennifer Houston — head chef and co-owner of Fresh in Toronto — uses a turning slicer (or "spiralizer") to make this salad's signature superlong, noodle-like strands of carrot and yellow beet.
Salad
1 cup chopped napa cabbage
1⁄3 cup jicama, cut into small sticks
2⁄3 cup peeled raw carrot, spiralized
2⁄3 cup peeled raw yellow beets, spiralized
4 tbsp Peanut Lime Dressing (recipe follows)
3 slices cucumber, halved
2 tsp chopped raw peanuts
2 tbsp Fresh Salad Topper (recipe follows)
1⁄4 lime
Cilantro to taste
Peanut Lime Dressing
1 tbsp ginger, peeled and chopped
3 cloves garlic, peeled and minced
3⁄4 tsp sambal oelek (a South Asian chili sauce)
2 tbsp cilantro, densely packed
2 tbsp natural peanut butter
2 tbsp plus 2 tsp lime juice
1 tbsp rice vinegar
1 tbsp plus 1⁄2 tsp tamari (a type of soy sauce)
1-1⁄2 tsp organic sugar
2 tsp coconut milk
3⁄4 tsp sesame oil
1⁄2 cup sunflower oil
Fresh Salad Topper
1 cup puffed quinoa
1⁄4 cup goji berries
1⁄4 cup currants
2 tbsp sliced almonds
2 tbsp hazelnuts, chopped
2 tbsp pistachios, chopped
1⁄4 tsp sea salt
Salad
Step 1: Put cabbage into a large bowl and top with jicama. Pile the carrot and beet strands on top and drizzle with Peanut Lime Dressing.
Step 2: Garnish with cucumber, peanuts, Fresh Salad Topper, lime and cilantro.
Peanut Lime Dressing
Step 1: In a blender, purée all but sunflower oil. With blender running, add oil in a thin stream.
Makes 1 cup, enough for 4 salads
Fresh Salad Topper
Step 1: Put all ingredients into a bowl and mix.
Makes approx. 1-3/4 cups; refridgerate unused portions
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