Name: Rainbow Thai Salad
Prep time: 15 min
Total time: 15 min
Ingredients: 4 cups green cabbage (shredded); 2 cups red cabbage (shredded); 2 carrots (julienned); 1/4 cup cilantro (chopped); 1 red bell pepper (sliced thin); 2 green onions (sliced); DRESSING; 1/2 cup oil; 1/4 cup gluten free soy sauce or coconut aminos; 1/3 cup rice vinegar; 2 tablespoons sesame oil; 1 tablespoons ginger (minced); 1 tablespoons almond butter; 1/2 teaspoon red pepper flakes; 1/2 teaspoon sesame seeds (toasted (optional garnish))

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This salad pairs perfectly with my Gluten Free Khao Suey.

meal prep containers filled with vegetables and peanut dressing in the center

Ingredients

4 cups green cabbage shredded
2 cups red cabbage shredded
2 carrots julienned
1/4 cup cilantro chopped
1 red bell pepper sliced thin
2 green onions sliced
DRESSING
1/2 cup oil
1/4 cup gluten free soy sauce or coconut aminos
1/3 cup rice vinegar
2 tablespoons sesame oil
1 tablespoons ginger minced
1 tablespoons almond butter
1/2 teaspoon red pepper flakes

1/2 teaspoon sesame seeds toasted (optional garnish)

Instructions

Wash, slice and chop all the vegetables and set aside.
Prepare the dressing and drizzle on the salad.
Toss to coat all the vegetables and enjoy!

Notes

Dress the salad just before serving. Although most of the vegetables are hearty and won't wilt quickly, it is best to not store them too long with the dressing as they will lose their "crunch".

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Rainbow Thai Salad