Peanut Thai Salad

Cuisinart original

This restaurant favorite is so simple to make at home. You will love the nice balance of sweet and salt in this salad.


Makes 2 cups


¼    cup Asian-Style Dressing
          (see page 15)
1        mango, peeled and pitted
½       large daikon
⅓    cup fresh cilantro, roughly
2       tablespoons peanuts, roughly

Nutritional information

Nutritional information per serving (1 cup):
Calories 152 (70% from fat) | carb. 11g | pro. 1g | fat 12g sat. fat 1g | chol. 0mg | sod. 108mg | calc. 39mg | fiber 2g


1. Insert the Spiralizer fitted with the Ribbon Cut Disc.
Cut mango into pieces to fit the feed tube and then
process on Low. Remove the Ribbon Cut Disc and
insert the Spaghetti Cut Disc. Process the daikon on
2. Add the mango, daikon and cilantro to serving bowl.
Add the dressing and toss to combine. Top with the
peanuts and serve immediately.
*The cilantro and peanuts can both be chopped in
the small bowl of the food processor prior to making
the dressing.