- Rating:
- Servings:
- 4
- Difficulty:
- Total Time:
- Recipe By:
- Joel Koch
Ingredients
Salad
- 1 12 ounce Daikon shredded
- 1 cucumber cut into rounds
- 1 Organic Shallots thinly sliced
- 1/2 Red Bell Pepper julienne
- 1/2 bunch Cilantro chopped
- 12 sprigs Watercress
Peanut Dressing
- 1/3 cup Rice Vinegar
- 1/4 cup Lime Juice
- 1/3 cup Peanut Butter
- 1/4 cup Water
- 2 tablespoons Soy Sauce
- 3 cloves Organic Garlic minced
- 1 tablespoon Sugar whole grain
- 1 tablespoon Crushed Red Pepper
Thai Omelet Strips
Directions
Peanut Dressing
Blend all ingredients in blender or small food processor until creamy.
Thai Omelet Strips
Mix together all ingredients in a mixing bowl. Bring a large non-stick skillet to medium heat with approx. 2 Tbsp. of oil - enough to coat the bottom. Add in the mixture and swirl pan to evenly cover the bottom. Allow to cook for 2 minutes or until fully cooked and the bottom is golden in color. Take the omelet out of the pan and roll into a cylinder, let cool, then slice.
Salad
In a large mixing bowl, combine all ingredients and toss with desired amount of dressing. Place into serving bowls or plates and garnish with Thai omelet strips.
