This salad pairs perfectly with my Gluten Free Khao Suey.
Rainbow Thai Salad
Eat it on it's own or serve it as a side, this Thai salad is so colorful and refreshing, a feast for the eyes and taste buds!
Servings 4 -6
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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