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 tbsp ginger, peeled and chopped
3 cloves garlic, peeled and minced
3⁄4 tsp sambal oelek (a South Asian chili sauce)
2 tbsp cilantro, densely packed
2 tbsp natural peanut butter
2 tbsp plus 2 tsp lime juice
1 tbsp rice vinegar
1 tbsp plus 1⁄2 tsp tamari (a type of soy sauce)
1-1⁄2 tsp organic sugar
2 tsp coconut milk
3⁄4 tsp sesame oil
1⁄2 cup sunflower oil (or extra virgin olive oil)
Fresh Salad Topper

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