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
- 3 large carrots julienned
- 1 cucumber julienned
- 12 ounces cabbage bagged
- 12 ounces edamame shelled
- 1/4 cup roasted peanuts
Dressing:
- 1/4 cup Asian Sesame Ginger Dressing I used "SkinnyGirl" brand
- 1/4 cup plain Greek yogurt
- 3 tbsp coconut aminos
- 3 tbsp natural peanut butter
- 1 tsp garlic powder
- 1/2 tsp chili powder
Instructions
- Using a vegetable peeler, julienne the carrots and cucumber into thin ribbons
- To a large bowl, combine carrots, cucumber, edamame, and cabbage.
- Add the peanut butter, coconut aminos, greek yogurt, garlic, and spices to a bowl. Use a fork or whisk to combine.
- Add dressing to the vegetable mixture. Chill before serving, and 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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