Thai Crunch Salad with Almond Ginger Dressing

Nutrition (per serving):
Calories 211, Fat 7g, Protein 13g, Carbs 22g,
Fiber 8g, Sodium 261mg

From The Bikini Model Cookbook

SALAD Ingredients:
• 2 grilled chicken breasts, shredded
• 1 head napa cabbage cut into 1/2 inch strips
• 1 head romaine lettuce, cut into 1/2 inch strips
• 2 large carrots peeled and julienned (or buy a small bag of
matchstick carrots)
• 2 bunches of green onions, thinly sliced, green part and all
• 1 large english cucumber julienned (or remove the seeds
from a regular cucumber and julienne)
• 1 large bunch cilantro, chopped
• 2 cups cooked, shelled edamame
• 1 cup peanuts (I prefer raw)
• 1 cup almond ginger dressing or store-bought
organic Asian Dressing of your choice
• 1 cup crispy wonton strips

Almond Ginger Dressing Ingredients:
• 1/2 cup raw almond butter
• 1/2 cup whole raw almonds
• 2 tablespoons seasoned rice vinegar

• 2 tablespoons fresh lime juice
• 1 thumb of fresh garlic
• 1 1/2 tablespoons lite soy sauce

• 2 tablespoon agave or maple syrup
or 2 packets of Stevia
• 1/4 cup Rice Wine Vinegar
• 1/2 cup water (use as needed)
• 1/2 teaspoon (scant) cayenne pepper

• Pinch of crushed red pepper flakes

Preparation FOR SALAD:
1) Place all salad ingredients in a LARGE mixing bowl and toss
to mix.
2) Portion out the amount of salad you’d like to serve and
pour Almond Ginger Dressing over the salad. Mix to
coat. Toss gently with crispy wonton strips, if using.
Serve immediately!

Preparation for Almond Ginger Dressing:
• Place all ingredients into a blender or food processor.
Process until smooth. Taste and adjust seasonings.
• Ready for immediate use or refrigerate for up to five days.