Thai Vegetable Salad (Gluten Free and Vegan)
These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.
1 cup green beans, sliced
1 cup carrots, grated or use carrot matchsticks
1 cup purple cabbage, shredded
1 cup cherry tomatoes, halved
2 tablespoons chopped nuts of your choice (optional)
For the Thai salad dressing:
3 cloves garlic
1 Thai chile
2 tablespoons coconut aminos
2 tablespoons lemon juice
1/2 teaspoon salt
1 teaspoon brown sugar
In a large mixing bowl, arrange green beans, carrots, cabbage and tomatoes together.
In a small food processor, combine all dressing ingredients. Process until the garlic and the chile are chopped into small bits and all other dressing ingredients are combined well.
Pour the dressing onto the vegetables and mix well. Sprinkle with chopped nuts if using and serve.