Thai Rainbow Salad with Peanut Dressing Recipe

Name: Thai Rainbow Salad with Peanut Dressing Recipe
Total time: 25 min
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 tablespoons brown sugar

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Colorful Thai-inspired salad with peanut dressing—fresh kale, carrots, cabbage, and herbs; perfect in under 30 minutes! Ideal as a side or main.

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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 tablespoons brown sugar