Rainbow Thai Salad

Rainbow Thai Salad

Brianna Weedman

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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