Thai Rainbow Salad with Peanut Dressing
Prep time
Total time
This colorful salad takes less than 30 minutes to prepare and is packed with flavor! Perfect as a side dish or add tofu or grilled chicken and make it a meal!
Recipe type: Dinner, Salads, Summer
Cuisine: Gluten-Free, Vegan, Vegetarian
Serves: 4-6 servings
Salad ingredients
  • Kale, approximately 1 bunch, de-stemmed and torn or chopped into bite-size pieces
  • 1 packed cup fresh basil, chopped
  • 1 large red bell pepper, sliced into thin strips
  • ½ - 1 cup Bean sprouts, to taste
  • 1 cup Red Cabbage sliced thin
  • 1 cup Matchstick Carrots
  • ½ - 1 cup Scallions, green parts, sliced
  • Add ins:
  • Extra Firm Tofu, approximately ½ container, rinsed, drained and cubed (I purchased pre-grilled tofu which worked well here)
  • OR
  • Grilled chicken, 1-2 pieces, sliced or cubed
Peanut Sauce/ Dressing
  • ¼ cup natural peanut butter
  • 1 tablespoon gluten-free tamari
  • ½ -1 inch piece ginger
  • 1 teaspoon rice wine vinegar
  • 2 "squirts" siracha sauce
  • Juice of 1 small lime
  • ¼ cup hot water (you can use less if you want a thicker sauce but for the salad, we prefer thinner)
  • 2 tablespoon brown sugar
Peanut Dressing
  1. Place all ingredients in a small blender and blended until smooth, approximately 1 minute
  1. Toss salad ingredients together in a bowl.
  2. Drizzle with Peanut Sauce.
  3. Serve and enjoy!
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