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.

Procedure :

  1. 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.
  2. To make the dressing: whisk the lime juice, tamari, cane sugar, chili powder, and garlic to form a dressing.
  3. For the Vegetable Herb Salad: Put the cabbage, carrots, lemongrass, spring onions and fresh herbs in bowl
    and add the dressing. Toss well.
  4. 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.