Rainbow Thai Salad
Chock full of colorful, hearty veggies and drizzled with the sweet and tangy Thai inspired vinaigrette, this Rainbow Thai Salad is going to be your go to salad time and again!
Servings: 6 servings
Ingredients
- 4 cups green cabbage shredded
- 2 cups red cabbage shredded
- 2 carrots julienned
- 5 radishes halved and sliced
- 2 green onions, chopped use just the green part
- 1/4 cup cilantro leaves
- mint leaves
For the dressing
- 4 tablespoons coconut aminos or Tamari
- 2 tablespoons coconut sugar
- 2 teaspoon honey
- 2 tablespoons lime juice
- 2 teaspoon sesame oil
- 1 teaspoon minced garlic
- 1/2 teaspoon minced ginger
- 1 teaspoon red pepper flakes
Garnish
- 1/2 teaspoon sesame seeds toasted (optional garnish)
Instructions
- Use a mandolin to shred the cabbages. Julienne the carrots and cut and chop the rest of the veggies. Rough chop the almonds or buy the sliced ones from the store. Set aside.
- Add all the dressing ingredients in a bowl of measuring cup and whisk till combined.
- Add all the veggies to a large salad bowl, drizzle just enough dressing to coat the w=veggies without drenching them and garnish with almonds and herb.
- Enjoy immediately.
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".