Recipe by Michael Bonacini

Thai Root Vegetable Salad

Thai Root Vegetable Salad Prep time: 5 mins Cook time: 5 mins Serves: 5

Ingredients

  • Cashew Butter
  • • 1/2 lbs. raw whole cashews
  • • 1 oz tahini
  • • 1 cup water
  • • 1 tsp salt
  • Chili Lime Dressing
  • • 3 Anaheim chilies
  • • 6 limes, zested and juiced
  • • 1.5 oz cilantro stems, washed
  • • 2/3 cup white wine vinegar
  • • 1.5 oz honey
  • • 2.5 tsp salt
  • • 1 1/4 cups vegetable oil
  • Thai Root Vegetable Salad
  • • 3/4 lbs. daikon radish
  • • 3/4 lbs. golden beets
  • • 3/4 lbs. carrot
  • • 3/4 lbs. green zucchini
  • • 1/2 bunch cilantro
  • • 1/2 bunch mint
  • • 1/2 bunch Thai basil
  • • 3/4 cup toasted whole cashews
  • • 3/4 cup cashew butter
  • • 3/4 cup chili lime dressing
  • • Salt

Instructions

  1. 1 Cashew Butter
  2. 2 1. Toast the cashews in a 350⁰F oven until golden brown, for about 12 minutes. Let the cashews cool to room temperature.
  3. 3 2. In a blender, add the cashews and tahini. Turn the blender on and gradually add the water, as you may not need all of it (it depends on how much you toasted the cashews).
  4. 4 3. Purée until you get a velvety consistency. Check the cashew butter’s salt level and adjust as necessary.
  5. 5 Chili Lime Dressing
  6. 6 1. Slice off the roots of the Anaheim chilies and roast in a 400⁰F oven until blistered and starting to turn black.
  7. 7 2. Add all the dressing ingredients, except the vegetable oil, in a blender and purée.
  8. 8 3. With the motor running, stream in the vegetable oil. Check and adjust the seasoning.
  9. 9 Thai Root Vegetable Salad
  10. 10 1. Slice off the tops and bottoms of all the root vegetables and peel.
  11. 11 2. Using a spiralizer, turn all the root vegetables into ‘noodles’.
  12. 12 3. With scissors, cut 4” sections of the vegetable noodles for ease of eating. Add all the veg into a bowl and toss with 2 tsp of salt.
  13. 13 4. Pick all the herbs off the stems; but if you may choose to leave some of the thinner cilantro stems on.
  14. 14 5. Roughly tear the mint and basil leaves into approximately 1” pieces.
  15. 15 6. Roughly crush the toasted cashews in a mortar and pestle.
  16. 16 7. For each bowl, take 2 tablespoons of cashew butter and smear it on the outer edge of the bowl.
  17. 17 8. Divide all the veg equally into the 6 bowls.
  18. 18 9. Pour 2 tablespoons of chili lime dressing over each salad.
  19. 19 10. Divide all the herbs equally over the 6 bowls.
  20. 20 11. Sprinkle 2 tablespoons of the crushed cashews over each salad. Enjoy!
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