In this recipe demo, vegan chef Jason Wrobel whips up a meal from his favorite ethnic style of cuisine, Thai.
Peanut Thai Salad
- 3–4 small cucumbers, diced
- ½ small red onion, diced
- 1 cup cilantro, minced
- Peanuts, crushed
- 2 tablespoons safflower oil
- ½ tablespoon coconut aminos
- ½ tablespoon vegan Worcestershire sauce
- 1 tablespoon Vitamin Mineral Rush
- ¼ cup lime juice
- 2 cloves garlic, minced
- *Optional 2 tiny Thai bird chilies
- Pinch salt
- 1 tablespoon coconut palm sugar
Start by adding the base ingredients for your salad: cucumbers, red onion, cilantro, and crushed peanuts. Set that aside and move onto the amazing dressing. In a bowl add the dressing ingredients together and give it a little wrist action with a whisk for 20–30 seconds. Then pour that savory and sweetly hot dressing all over your salad, toss everything together, and revel in the delicious flavor of Southeast Asia.
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