Salad

• 1 cup chopped napa cabbage
• 1⁄3 cup jicama, cut into small sticks
• 2⁄3 cup peeled raw carrot, spiralized (or cut/peeled into julienne)
• 2⁄3 cup peeled raw yellow beets, spiralized (or cut into julienne)
• 4 tbsp Peanut Lime Dressing (recipe follows)
• 3 slices cucumber, halved (or cut into julienne)
• 2 tsp chopped raw peanuts
• 2 tbsp Fresh Salad Topper (recipe follows)
• 1⁄4 lime
• Cilantro to taste

Peanut Lime Dressing

• 1⁄2 cup sunflower oil (sometimes I use half oil, half water)
• 3 cloves garlic, peeled and minced
• 2 tbsp plus 2 tsp lime juice
• 2 tbsp natural peanut butter
• 2 tbsp cilantro (fresh coriander), densely packed
• 1 tbsp plus 1⁄2 tsp tamari (a type of soy sauce)
• 1 tbsp ginger, peeled and chopped
• 1 tbsp rice vinegar
• 2 tsp maple syrup or agave
• 2 tsp coconut milk (optional)
• 1 tsp chili sauce (Sriracha is perfect)
• 1 tsp sesame oil

Fresh Salad Topper

• 1 cup puffed quinoa (optional)
• 1⁄4 cup goji berries
• 1⁄4 cup currants (optional)
• 2 tbsp sliced almonds
• 2 tbsp hazelnuts, chopped
• 2 tbsp pistachios, chopped
• 1⁄4 tsp sea salt

Panko Crusted Tofu

• 1/2 block of tofu (about 225 g)
• 3 tbsp cornstarch
• 1/4 cup Japanese panko breadcrumbs
• 3 tbsp coconut or vegetable oil