Category: Salads
Rainbow Salad with Thai Peanut Dressing
If you’ve ever been told by a nutritionist to “eat the rainbow”, you know it can be both challenging and rewarding. That’s how we arrived at the Rainbow Salad with Thai Peanut Dressing.
The health benefits of eating a rainbow of vegetables daily are real, but so is feeling of being restricted to rabbit food. The peanut butter in this dressing provides a creamy and indulgent source of protein and the familiar Thai peanut sauce elements elevates this simple salad.
Print
Prep Time:
Yield:
Category:
Cuisine:
Print
PinDescription
Stunning rainbow salad with a quick and easy Thai Peanut Dressing
Ingredients
For the Salad
- 1/2 large English cucumber, seeded and sliced
- 1 large carrot, shredded
- 1 medium red bell pepper, seeded, halved, and sliced
- 1 cup shredded spinach or lettuce of choice
- 1 cup finely shredded red cabbage
- 2 tbsp finely chopped cilantro
- Optional garnishes: thinly sliced red or green onions, chopped roasted peanuts, toasted sesame seeds, lime wedges, shredded cooked chicken breast (non-vegan option)
For the Dressing:
- 2 tbsp creamy natural peanut butter, no sugar added
- 1 tbsp plus 2 tsp coconut aminos
- 1 1/2 tsp Lakanto Classic Sweetener dissolved in 2 tbsp boiling water
- 1 1/2 tsp fresh lime juice
- 1 tsp sesame oil
- Chili garlic sauce, to taste (1/8 tsp for mild to 1/2 tsp for hot)
Instructions
- Add sweetener and boiling water to a large measuring cup and stir until dissolved. Add peanut butter, coconut aminos, lime juice, sesame oil, and chili garlic sauce. Whisk until thoroughly combined or use a bullet blender to mix.
- Divide the lettuce and cabbage between two plates and top with cucumbers, carrots, peppers, cilantro, and additional garnishes.
- Serve with dressing and lime wedges on the side or dress immediately before serving.
Notes
Refrigerate dressing in airtight container up to a week.
Also makes a great dip for carrots and red bell peppers.
Keywords: rainbow salad, soy-free, sugar-free, gluten-free, Thai Peanut Dressing, vegan, vegetarian, salad
Persimmon Salad with Pomegranate Fig Dressing
Soy-Free Asian Cucumber Salad
Sunrise Salad with Roasted Beets
Burrito Salad
Turkey Taco Salad with Cassava Flour Tortilla Chips
Red Cabbage and Kohlrabi Slaw
