Crunchy Thai Rainbow Salad With Peanut Dressing
This tasty crunchy Thai-inspired rainbow salad with peanut dressing is chock full of healthy bits! It makes for a fantastic summer side dish for potlucks and, if you add some protein, it lends itself as the perfect make-ahead lunch. Just prep all of your ingredients at the beginning of the week and you’re set!
Servings: 8 servings
Ingredients
- 4 cups chopped kale
- 1 TBSP extra virgin olive oil
- 1 red bell pepper, diced
- 1 mango, cubed
- 1 cup thinly sliced red cabbage Preferably sliced with a mandolin
- 1 cup shredded carrots
- 1 cup roughly chopped sugar snap peas
- 1/2 cup chopped scallions
- 1/2 cup chopped peanuts
- 1/2 cup edamame (optional)
- Sesame seeds for garnish (optional)
Peanut Dressing
- 1/4 cup fresh squeezed lime juice (about 2-3 limes)
- Zest of 1 lime
- 1 tsp ground coriander
- 1 tsp grated ginger
- 3 TBSP creamy peanut butter
- 1/4 tsp sea salt, more to taste if necessary
- 2 tsp organic liquid honey Use spicy honey if you like a nice little kick!
- 1/2 cup extra virgin olive oil
Instructions
Peanut Dressing
- Place all of the ingredients for the peanut dressing into a blender (preferably a small blender, like a Magic Bullet), and blend until smooth. Give it a taste test and add a bit more salt if the flavors need a pop; a bit more olive oil if the flavor is too tart and limey. When done, set it aside.
Thai Rainbow Salad
- Prep and chop all of the ingredients and place them into a large serving bowl.
- Give them a toss, then drizzle about 1/3 of the dressing over it. Toss to coat, then drizzle half of what's left of the dressing over the salad. Toss, and if necessary, drizzle the rest of the dressing over the salad and toss it one more time.
- Alternatively, you could save that last half of the dressing if a) you're planning to refrigerate the salad and serve it later, or b) you plan on having leftovers and will want some extra dressing.
Notes
- Massage your kale—This sounds like such a pretentious method: massage your kale. But kale is rough! By drizzling about a tablespoon of olive oil over your kale, getting in there with your hands, and really rubbing it into the kale leaves, you’re softening and tenderizing the leaves, resulting in a nice and tasty green
- This salad gets better with age—It’s great fresh, don’t get me wrong. But by sitting in the fridge for a day or overnight, the kale and veggies soak up all of that wonderful flavor from the dressing and it’s just that much tastier. The best part—the salad doesn’t lose any of its crunch!
Nutrition
Serving: 1serving | Calories: 170kcal | Carbohydrates: 16g | Protein: 6g | Fat: 11g | Fiber: 4g
