INGREDIENTS:
1 medium Cucumber – cut into thin 1 inch strips
2 cups shredded Cabbage (cut super thin) substitutions – Lettuce or Napa cabbage
1 Carrot – grated or shaved with a peeler
2-3 Green onion stalks or leeks chopped
1/2 cup Zucchini noodles
1/2 red or green pepper thinly sliced
1 tart thinly sliced Apple (optional)
Garnish:
3 Tbsp crispy noodles (Optional)
1 Tbsp fried garlic slices
2 Tbsp roasted peanuts
1 Tbsp roasted sesame seeds
2 Tbsp pumpkin or sunflower seeds
1-2 Tbsp roasted split peas ( Chana dal )
Cilantro, Chilly flakes, Juice from 1/2 or 1 lime, Salt as needed
Dressing:
Tea leaf salad dressing (TBD) or
Thai red or green curry sauce ( Trader Joes )
DIRECTIONS:
Prepare all vegetables and mix together in a a large bowl. Just before serving, add garnish items and toss with dressing.
CREDITS/NOTES:
Recipe inspired by Jayshree Rao
You could add regular noodles instead of zucchini noodles to make it a filling meal.
You could heat the store bought thai curry sauce for 1 min and cool it before using.