Thai Rainbow Salad with Peanut Dressing Recipe | healthyGFfamily.com

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)
• 1/2 - 1 cup Bean sprouts (to taste)
• 1 cup Red Cabbage sliced thin
• 1 cup Matchstick Carrots
• 1/2 - 1 cup Scallions (green parts, sliced)
• Add ins:
• Extra Firm Tofu (approximately 1/2 container, rinsed, drained and cubed (I purchased pre-grilled tofu which worked well here))
• OR
• Grilled chicken (1-2 pieces, sliced or cubed)
• 1/4 cup natural peanut butter
• 1 tablespoon gluten-free tamari
• 1/2 -1 inch piece ginger
• 1 teaspoon rice wine vinegar
• 2 "squirts" siracha sauce
• Juice of 1 small lime
• 1/4 cup hot water (you can use less if you want a thicker sauce but for the salad, we prefer thinner)
• 2 tablespoon brown sugar