Thai Crunch Salad

Thai Crunch Salad

Recipe from Against All Grain


For the Dressing

For the Salad


  1. Place all of the dressing ingredients, except for the oil, in your blender. Blend until combined.
  2. Remove the lid, and with the blender running on low, add the oil in a slow and steady stream. Reserve half for the salad, then bottle the rest and store in your refrigerator.
  3. Using the smallest grating blade on your food processor or cheese grater, shred the carrots and the jicama.
  4. Wash the cabbage, then cut it into thin strips using a sharp knife. Discard the bottom root portion.
  5. Divide the cabbage onto four plates, then top each plate with equal amounts of carrots, jicama, snap peas, cucumber, mango, chicken, and nuts.
  6. Drizzle each plate with 1 tablespoon of dressing, then top with fresh cilantro. Alternatively, pile it all into one bowl and serve from there!

Recipe by Dr. Hagmeyer at