Fresh Restaurants Tangled Thai Salad

Ingredients

• 1 cup chopped napa cabbage
• 1⁄3 cup jicama, cut into small sticks
• 2⁄3 cup peeled raw carrot, spiralized (or cut/peeled into julienne)
• 2⁄3 cup peeled raw yellow beets, spiralized (or cut into julienne)
• 4 tbsp peanut lime dressing (recipe follows)
• 3 slices cucumber, halved (or cut into julienne)
• 2 tsp chopped raw peanuts
• 2 tbsp fresh salad topper (recipe follows)
• 1⁄4 lime
• Cilantro to taste
• 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 (or extra virgin olive oil)
• 1 cup puffed quinoa (optional)
• 1⁄4 cup goji berries
• 1⁄4 cup currants (optional)
• 2 tbsp sliced almonds
• 2 tbsp hazelnuts, chopped
• 2 tbsp pistachios, chopped
• 1⁄4 tsp sea salt
• ½ block of tofu (about 225 g)
• 3 tbsp cornstarch
• ¼ cup japanese panko breadcrumbs
• 3 tbsp coconut or peanut oil

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