Thai Crunch Salad

Ever go to a restaurant and think ‘I could totally make that at home’...

I think that almost daily. I love the experience of eating out but I enjoy the comfort of knowing what ingredients are in the meals I am eating. 

When to a great sushi spot last week and had a colorful crunch salad. Here is my attempt to a homemade version! Super easy and just as exciting to make as it is to eat. 

Whatever vegetables you have available are perfect. I grabbed a few options of cabbage, zooddles, & I ‘ribboned’ my carrots (cutting them with my peeler). My bell peppers were on their last day but still a perfect pop of color and flavor. 

Cut all veggies! I zoodle my zucchini and ribbon cut my carrots- cutting them with the peeler. Not only is it colorful- but cutting the vegetables in different style is also stimulating (for a foodie like me!) 

Let’s talk about the sauceeee. I’ve learned that Israelis LOVE their sauces- dosed in sauce (always ask for dressing on the side). I tend to be ‘relaxed’ when measuring. Y’all know I don’t even have measuring utensils (mostly cause i’m still adjusting to grams instead of tablespoons/cups). 

~loosely measured 

• 2 tbsp Sesame Oil as the base

• 1 tbsp Rice Wine Vinegar

• ½ tbsp Fish Sauce

• ½ tbsp Soy Sauce

• 1 tbsp Honey

• 4 Limes Juiced 

If you are meal prepping for the week I would suggest keeping the dressing on the side. 

Top with your favorite protein (I did tuna or hard boiled egg!) 

Bet’avon (hebrew for Bon Appetit.. English translation? Eat Up!)