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!
Author: Healthy Gluten-Free Family
Recipe type: Dinner, Salads, Summer
Cuisine: Gluten-Free, Vegan, Vegetarian
Serves: 4-6 servings
Ingredients
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
Instructions
Peanut Dressing
- Place all ingredients in a small blender and blended until smooth, approximately 1 minute
Salad
- Toss salad ingredients together in a bowl.
- Drizzle with Peanut Sauce.
- Serve and enjoy!
