Tangled Thai Rainbow Salad
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
FOR THE SALAD
  • 2 medium-sized zucchini
  • 2 medium-sized carrots or 1 medium sweet potato
  • ½ red pepper
  • 1 c. bean sprouts
  • 2 c. shredded kale
  • ½ c. Shredded red cabbage
  • 3 green onions, chopped
  • 1 c. shelled edamame, thawed
  • ½ -2/3 c. cilantro, chopped
  • 2 radishes, julienned
  • ½ c. shaved almonds or sunflower seeds
FOR THE PEANUT DRESSING
  • ½ c. natural peanut butter
  • 2 T. apple cider vinegar
  • 1 t. minced or grated ginger
  • ? t. crushed red pepper flakes
  • ¼ c. brown sugar or ¼ c. honey (optional)
  • ¼ t. minced garlic
  • ½ t. chili oil (optional)
  • 1 t. Sesame oil
  • 1 c. water (to thin to liking)
Instructions
FOR THE SALAD
  1. Spiralize, julienne peel or thinly cut zucchini and carrots into bowl.
  2. Thinly slice red pepper then cut across the slices to make ½ inch pieces. Add to bowl
  3. Add bean sprouts to bowl
  4. Stack kale leaves and thinly slice across the leaves to make shreds and add to bowl.
  5. Thinly slice and then chop red cabbage
  6. Chop green onions and add to bowl.
  7. Rinse edamame under warm water until thawed and add to bowl.
  8. Add radishes to bowl.
  9. Chop cilantro and add to bowl.
  10. Make Peanut dressing (follows) and add to bowl. Toss salad well and sprinkle almonds or sesame seeds over top just before serving.
  11. FOR THE PEANUT DRESSING
  12. In a small saucepan, whisk all ingredients but water for the Peanut Dipping Sauce over low heat until heated through.
  13. Drizzle in water until sauce is consistency of mayonnaise and lightens in color.
Recipe by Dishin & Dishes at https://www.dishinanddishes.com/tangled-thai-rainbow-salad/