Try the Thai Salad

Serve and add crunchy Beets


2 tablespoons of vegetable oil, for the dressing
1/2 cups of peanuts, toasted, for the dressing
1 tablespoon of garlic, finely chopped, for the dressing
1 tablespoon of ginger, grated, for the dressing
1/2 tablespoons of chili paste, for the dressing
2 tablespoons of soy sauce, for the dressing
1 tablespoon of honey, for the dressing
1 teaspoonful of rice vinegar, for the dressing
1/4 cups of peanut butter, for the dressing
1/2 cups of coconut milk, for the dressing
1 1/2 cups carrot, grated
1 cup of soy germ
2 chambray onions, sliced, including stems
1 cup of coriander, clean and leave only the leaves
1/4 cups ground peanuts
4 tablespoons lemon juice
to taste of Crispy Betabel Sugar Foods
to taste of lemon, to accompany


For the dressing: Heat a skillet over medium heat and pour in the vegetable oil and add the peanuts, garlic, ginger, chili paste, soy sauce, honey, rice vinegar, peanut butter and coconut milk. Give each ingredient enough time to cook and blend as you add it. After about 5 minutes, remove from the heat and reserve.

Gently mix the dressing you prepared in the previous step with the carrot, soybean germ, chambray onion, coriander, ground peanut, and lemon juice. Serve and add Sugar Foods crunchy Beets as a topping, accompany with lemons.