There’s a time and a place for Applebee’s, and that’s when your dead. Kidding, but seriously, the salads at all these chain restaurants (I’m talking to you too, Chilis and TGIFridays) are a waste of money. I’m sure that the dressings are prepackaged with all kinds of preservatives, and heaven knows when the produce last left the garden. It’s a waste of cash as well. The only thing that they’re doing right is illustrating the point that salads don’t have to be boring.
This particular recipe reminds me of all of my favorite things about a salad – exceedingly crisp, ultra light, and super refreshing. Matchsticks of carrot, daikon and red bell pepper give an addictive crunch, and the crisp noodles help to soak up the yummy peanut lime dressing. Cilantro and mint add spice and sweetness, and the dressing gets a kick from a bit of chili and garlic. It’s all around goodness.
This salad is absolutely vegan and needs not a thing, but if you are protein deprived and need to give into your carnivorous cravings, this works excellently with diced chicken or some Grilled Lemongrass Beef.
Thai Chopped Salad with Crisp Noodles and Herbs
2 c. of shredded napa cabbage
head of romaine, shredded
1 c. of daikon, cut into 2 in. length matchsticks
1 c. of carrots, shredded
1 red bell pepper, cut into 2 in. length matchsticks
4 scallions, thinly sliced on the bias
1 cup of chinese crispy noodles or fried chow mein noodles
4 tbs. of mint, chopped
4 tbs. of cilantro, chopped
Sweet Peanut Lime Dressing (Click for Recipe)
Toss all ingredients together. Eat. Yup, that’s it.