Fresh Restaurants Tangled Thai Salad Food

SALAD TOPPER BY FRESH - USE W/TANGLED THAI SALAD - ZWT-9

Steps:

• Put all of the ingredients in a bowl, mix well & store in an airtight container.
• To Serve: Sprinkle 2 tbsp of mixture atop the Tangled Thai Salad or other salad of choice.

TANGLED THAI NOODLE BOWLS

Steps:

• Whisk the soy sauce, peanut butter, rice vinegar, honey, lime juice, garlic and ginger together in a small bowl until well combined. Set aside.
• Bring 3 to 4 quarts of water to a boil in a large pot.
• At the same time, heat the sesame oil in a large wok or nonstick skillet over medium-high heat. Add the red cabbage, carrot and zucchini. Cook, stirring often, 3 to 4 minutes. At the same time, add the rice noodles to the pot of boiling water and cook for 3 to 4 minutes.
• Using tongs, gently transfer the cooked rice noodles directly to the skillet. Add the sauce and toss until everything is well combined and evenly coated.
• Serve immediately topped with chopped green onion and peanuts.

TANGLED THAI SALAD FOR ZWT-9

Steps:

• For the Salad:.
• Put napa cabbage in a lrg, shallow serving bowl & top w/jicama.
• Pile the carrot & beet on top & drizzle w/the dressing.
• Garnish w/cucumber, peanuts, Salad Topper (if using - recipe entered separately), lime & cilantro. Drizzle w/4 tbsp of the Peanut Lime Dressing.
• For the Dressing:.
• In a blender, puree all ingredients except the sunflower oil.
• W/blender running, add sunflower oil in a thin stream until dressing is emulsified.
• NOTE - "The Peanut Lime Dressing makes 1 cup, keeps for a wk in the fridge, is delicious on the Tangled Thai Salad & would be equally good on any salad or even poured on top of cold noodles.".