Serves 4- 6
Almond Chili Sauce
- 1 tablespoon Thai red chilies, seeded and finely chopped
- 2 tablespoons tamari
- 1/2 cup coconut milk
- 1 tablespoon fresh lime juice or tamarind juice
- 2 tablespoons raw almond butter (may substitute any nut butter)
- 1 tablespoon agave, or to taste Himalayan salt to taste
- 1 cup tomatoes, finely chopped
- 2 tablespoons raw soaked almonds, coarsely chopped
- 1 stick of lemon grass sliced
- 3 lime leaves
- 1 sq.in. piece ginger
- 1 sq.in. galangal
- 1 piece garlic
Vegetable Herb Salad
- 2 cups red and white cabbage, finely shredded 1/2 cup carrots, spiralized
- 1/2 cup cucumber spiralized or julienned
- 1/2 cup of daikon spiralized or julienned
- 1 stalk lemongrass, finely chopped
- 2 spring onions, sliced on a slant
- 1 shallot, cut in half and thinly sliced
- 1/2 cup fresh mint leaves, coarsely chopped
- 1/4 cup cilantro, chopped
- 2 cups crispy lettuce, chopped
- 1 tomato, sliced
- 1/2 cup almonds,chopped
- 1/2 cup dulse or other sea vegetable, chopped.
- To make the Almond Chili Sauce: whisk the tamari, Thai red chilies, coconut milk,lime juice, salt, agave,
and almond butter until smooth. Add the chopped tomatoes and the chopped nuts and mix until well combined.
- To make the dressing: whisk the lime juice, tamari, cane sugar, chili powder, and garlic to form a dressing.
- For the Vegetable Herb Salad: Put the cabbage, carrots, lemongrass, spring onions and fresh herbs in bowl
and add the dressing. Toss well.
- Arrange the crispy lettuce on a plate, top with the tossed vegetable herb salad, and garnish with the
tomatoes, cucumbers, and dulse. Top with Almond Chili Sauce. Sprinkle with chopped nuts and serve.