Rainbow Thai Salad

Rainbow Thai Salad

Rainbow Thai Salad
As seen on The Minimalist Baker

This Thai Salad is one of my favorite meals! It is so bright and colorful! I love using the striped peppers to add even more colors to my plate! Eat it as is, add peanut shrimp, or marinated peanut tempeh to make it a full meal!

 ounces gluten free or rice noodles
-4 carrots, ribboned with a veggie peeler
-1/4 onion or 1 bunch green onion, finely chopped
- 1 bunch cilantro, chopped
- 1 bunch mint, chopped
-2 huge handfuls of spinach
- 1/2 red cabbage, sliced
- 2 red bell peppers, thinly sliced
Dressing Ingredients: 
-1/2 cup creamy nut butter (I like natural peanut butter)
- 1/4 cup soy sauce
-1/4 cup maple syrup
-1/4 tsp red pepper flakes
- 1 medium lime, juiced
- water to thin

-Prepare noodles according to package instructions, rinse, drain, and set aside
- In a large serving bowl, place spinach, carrots, cabbage, onion, cilantro, mint, red bell pepper, and noodles. Toss loosely to combine.
-Make dressing by adding peanut butter, soy sauce, maple syrup, red pepper flakes, and lime juice to a small mixing bowl and whisking to combine. Add water a little at a time as needed to reach desired thickness.
-Drizzle the dressing over the tossed salad and enjoy!

Look for red cabbage, cilantro, red peppers, carrots, and mint in this week's 
Harvest Box
Photo Credit: Elizabeth Kienzle
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