Thai Salad

Dressing

2 teaspoons minced garlic
1 tablespoon fresh cilantro
1 tablespoon creamy almond butter, salted but unsweetened
1-1/2 tablespoons lime juice
1/2 tablespoon Coconut Aminos
  1/2 tablespoon fresh chopped ginger
1 tablespoon coconut milk
1 teaspoon agave
1/2 teaspoon sesame oil
1/4 teaspoon chili sauce (optional)
1/4 cup safflower oil

For the Salad
2 carrots
1/2 medium jicama, peeled
1 cup sugar snap peas, julliened
2 cups napa cabbage
1/2 cucumber, thinly sliced
1 cup mango, peeled and sliced
2 tablespoons sliced almonds
2 tablespoons chopped hazelnuts
1 cup boiled and cooled chicken breast meat, shredded (optional)
1/4 cup salad dressing
2 tablespoons fresh cilantro

Blend the dressing ingredients together (except the oil), then drizzle the oil in slowly. Either chop the jicama and carrots very finely, or pulse in a food processor. Top the cabbage with all the other ingredients and drizzle with yummy dressing!