First, the recipe called for jicama, I chose to use zoodles (zucchini + noodles) instead. Not because I don't like jicama, which I think is basically a radish, but because I've never tried finding it in Thailand before. It's on my radar now though.
1 bunch of cilantro
2 bunches of fresh mint
1-2 Thai chili, de-seeded, (or 1 small jalapeño)
Zest and juice of 1 lime
1/4 cup fish sauce
2 tbs flavorless oil. I used light olive oil.
1 tsp honey
Equal parts veggies enough to fill a 9x13x3 inch dish. I used veggies that wouldn't get soggy in dressing.
2 small Zucchini (julienned into zoodles, about 2 cups)
2 cups Bamboo (pre-steamed)
2 cups Sprouts
1. Chop up all the veggies, toss them together in a bowl and set aside.
2. Process all the dressing ingredients in a food processor until smooth with green speckles.
3. Toss the veggies with the dressing and store in the fridge for up to a week. The salad should be eaten chilled.
Ideas for Eating:
Eat it throughout the week either by itself or mixed with pre-roasted chicken. Add spinach for an extra boost of healthy goodness and flavor!
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