Thai Crunch Salad

This salad has quickly become a staple in our house.  It is hands down my favorite lunch and I can't get enough of the dressing!  It is incredibly tasty and I love even using it to dip my favorite fresh veggies in.  You can use either peanut butter or almond butter for the dressing and they both taste great.  The peanut butter gives it that authentic thai flavor but the almond butter is a great alternative and makes the dressing even creamier.  Whatever way you decide to make the dressing, I highly recommend doubling the recipe!
It takes some time to prepare but I love that it makes a large amount for lunches later in the week. Sometimes I will add grilled chicken to make it even more filling. 

Ingredients: 

For The Dressing

• 2 tsp minced garlic
• 1 tbs fresh cilantro
• 1 tbs unsweetened almond butter or peanut butter
• 1 1/2 tbs lime juice
• 1/2 tbs coconut aminos
• 1/2 tbs apple cider vinegar
• 1/2 tbs ginger
• 1 tbs coconut or almond milk
• 1 tsp honey
• 1/2 tsp sesame oil
• 1/4 cup good quality olive oil

For the Salad:

• 2 carrots
• 1/2 medium jicama, peeled
• 1 cup sugar snap peas, julliened
• 2 cups cabbage
• 1/2 cucumber, thinly sliced
• 1 cup mango, peeled and sliced
• 2 tbs sliced almonds
• 2 tbs chopped hazelnuts (optional)
• 1 cup boiled and cooled chicken breast (optional)
• 1/4 cup salad dressing
• 2 tbs fresh cilantro

Instructions:

1. Place all of the dressing ingredients, except for the oil, in your           blender.  Blend until combined.

2. Remove the lid, and with the blender running on low, add the oil       in a slow and steady stream.  Reserve half for the salad, then           bottle the rest and store in the refrigerator.

3. Using the smallest grating blade on your food processor, shred           the carrots and the jicama.

4. Cut the cabbage into thin strips using a sharp knife.  

5. Divide the cabbage onto four plates, then top each plate with             equal amounts of carrots, jicama, snap peas, cucumber, mango,       chicken and nuts.

6. Drizzle each plate with 1 tbs of dressing, then top with fresh               cilantro.  

http://againstallgrain.com/2012/02/06/thai-crunch-salad/