Thai Crunch Salad

Health Highlights

Ingredients

2 tsp	Garlic (minced)
1 tbsp	Cilantro (coriander) (fresh)
1 tbsp	Almond butter (or tiger nut butter if not eating nuts)
1 1/2 tbsp	Lime juice (fresh)
1/2 tbsp	Coconut aminos, Coconut Secret
1/2 tbsp	Apple cider vinegar
1/2 tbsp minced	Ginger root
1 tbsp	Coconut milk, sweetened (or coconut manna)
1 tsp	Honey
1/2 tsp	Sesame oil
1/4 cup	Extra virgin olive oil
2 medium	Carrots (grated)
1 medium	Jicama (medium; peeled)
1 cup	Sugar snap peas (julliened)
2 cup, shredded	Napa cabbage, raw (napa)
1/2 cucumber(s)	Cucumber (thinly sliced)
1 cup	Mango (peeled and sliced)
2 tbsp	Sliced almonds (sliced)
2 tbsp	Hazelnuts (chopped)
1 cup	Chicken breast, skinless (boiled and cooled; shredded (optional))
2 tbsp	Cilantro (coriander) (garnish)

Place all of the dressing ingredients, except for the oil, in your blender. Blend until combined.
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 your refrigerator.
Using the smallest grating blade on your food processor or cheese grater, shred the carrots and the jicama.
Wash the cabbage, then cut it into thin strips using a sharp knife. Discard the bottom root portion.
Divide the cabbage onto four plates, then top each plate with equal amounts of carrots, jicama, snap peas, cucumber, mango, chicken, and nuts.
Drizzle each plate with 1 tablespoon of dressing, then top with fresh cilantro. Alternatively, pile it all into one bowl and serve from there!

Calories 366

Calories from fat 196

Calories from saturated fat 25.0

Total Fat 21.8 g

Saturated Fat 2.8 g

Trans Fat 0.0 g

Polyunsaturated Fat 3.2 g

Monounsaturated Fat 14.5 g

Cholesterol 25.9 mg

Sodium 382 mg

Potassium 824 mg

Total Carbohydrate 35 g

Dietary Fiber 13.0 g

Sugars 14.3 g

Protein 14.0 g