This recipe is from Bob Blumer, Food Network‘s Surreal Gourmet and host of The World’s Weirdest Restaurants.
He is also the headliner celebrity chef at the Fraser Valley Food + Gluten-Free Living Show at the Tradex Exhibition Centre in Abbotsford.
Twist Thai salad
- 1 zucchini julienned or spiralized
- 1 carrot julienned or spiralized
- ¼ red bell pepper, julienned
- ½ C purple cabbage, thinly sliced
- ¼ C daikon, julienned or spiralized
- 2 T broccoli stems, julienned (can be bought already prepared)
- 2 T edamame
- 1 T green onion, sliced thinly
- 2 T roasted peanuts, chopped roughly
- 2 T mint, chopped roughly
- salt to taste, if needed
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Toss all ingredients. then toss with 2 – 3 tablespoons dressing. top with peanuts.
yield: 2 servings
1½ T Twist Thai dressing*
- 1 garlic clove, minced
- 1 T freshly grated ginger
- ¼ t red chili pepper flakes2 T almond butter
- 2 T fresh lime juice
- 1 T tamari or soy
- 1 T maple syrup
- ½ t toasted sesame oil
- 2 T water
yield: approximately ¾ cup