Thai Rainbow Salad

Thai Rainbow SaladDifficulty: Easy

Category: Side Dish

Time: 20 minutes

Servings: 4-6

 

 

Ingredients:

-1 (16 ounce) shredded cabbage (coleslaw mix)

-1/2 cup red cabbage, thinly sliced then chopped

-1/2 seedless European cucumber, thinly sliced

-1 small red pepper, seeded and thinly sliced

-4 scallions, thinly sliced

-20 herb leaves, minced (choose from mint, cilantro, and basil – or use all three)

Dressing

-1/2 teaspoon crushed red pepper flakes

-1 garlic clove, minced

-1/4 cup rice wine vinegar

-1 teaspoon Stevia

-2 tablespoons low-sodium soy sauce or fish sauce (free of additives)

-2 tablespoons extra virgin olive oil

– 1 lime, juiced

Directions:

Combine vegetables in a bowl. Combine dressing ingredients in a small food processor and process for 30 seconds. Drizzle sauce over vegetables and toss to coat evenly. Let stand 10 minutes and re toss before serving.

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