April 20, 2011
Ask a Chef: Tangled Thai Salad Recipe
A healthy faux-noodle vegetable salad.
Q: I’ve never been a huge fan of salad, but the Tangled Thai Salad at Fresh in Toronto has me obsessed. Can you get me the recipe? – Jane, Richmond Hill
A: Jennifer Houston — head chef and co-owner of Fresh in Toronto — uses a turning slicer (or “spiralizer”) to make this salad’s signature super long, noodle-like strands of carrot and yellow beet.
Yield: Serves 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.
- Garnish with cucumber, peanuts, Fresh Salad Topper, lime and cilantro
Peanut Lime Dressing
- In a blender, puree all but sunflower oil. With blender running, add oil in a thin stream.
Makes 1 cup, enough for 4 salads
Fresh Salad Topper
- Put all ingredients into a bowl and mix.
Makes approx. 1-3/4 cups; refrigerate unused portions