By: Sarah Lohm, Dietetic Intern
As we step into February, it’s natural to be craving a little brightness and color amidst the winter months. This Rainbow Crunch Thai Salad does just the trick! It’s packed with vibrant veggies, a crunchy peanut kick, and a zesty sesame-ginger dressing. It’s fresh, flavorful, and the perfect way to bring a little sunshine to your plate!
Rainbow Crunch Thai Salad
Ingredients
Salad:
- 12 oz edamame shelled
- 3 large carrots julienned
- 1 cucumber julienned
- 1 bag cabbage mix
- 4 tbsp peanuts
Dressing:
- 1/4 cup Asian Sesame Dressing (I used the brand Skinnygirl)
- 3 tbsp coconut aminos
- 3 tbsp natural peanut butter (I used Smuckers Natural Creamy)
- 2 tbsp plain greek yogurt (optional, but adds creaminess!)
- 2 tsp garlic minced
- 1 tsp chili powder
- Fresh cracked pepper to taste
Instructions
- Peel the cucumbers and carrots into thin ribbons using a vegetable peeler or mandoline.
- In a large bowl, combine the ribbons with shelled edamame, shredded cabbage, and peanuts. Toss until everything is evenly mixed.
For the Dressing:
- In a small bowl, whisk together the sesame ginger dressing, coconut aminos, peanut butter, Greek yogurt, garlic, and spices until smooth and well combined.
- Pour the dressing over the vegetables and toss until evenly coated.
- This dish is best served cold—chill for at least 30 minutes before serving, then enjoy!
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You’ll love how bright, crunchy, and flavorful this Rainbow Crunch Thai Salad is. Packed with fresh cucumbers, carrots, edamame, and cabbage, and tossed in a creamy sesame-ginger peanut dressing, it’s a protein-rich, veggie-forward dish that works perfectly as a light lunch or a vibrant side. The peanuts add a satisfying crunch, while the dressing brings a savory, nutty, slightly sweet kick that ties everything together. Want to make it a full meal? Add grilled chicken, shrimp, or tofu for extra protein. This salad also keeps beautifully in the fridge, making it an ideal grab-and-go lunch for the week.
Let’s Make It!
Step One: To a large bowl, combine carrots, cucumber, edamame, and cabbage to a bowl.
Step Two: Add the peanut butter, coconut aminos, greek yogurt, garlic, and spices to a bowl. Use a fork or whisk to combine.
Step Three: Add dressing to the vegetable mixture. Chill before serving, and enjoy!
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