Rainbow Thai Peanut Salad
Either make one giant salad to eat throughout the week, or prepare individual containers. Flavorful, crunchy, and beautiful to eat!
Servings 4 large personal salads
Ingredients
- 1/2 small head of red cabbage (3 cups, chopped)
- 6 carrots (2 cups, grated or chopped)
- 2 red bell peppers
- 1 large cucumber
- 2 cups frozen peas or shelled edamame
- 1 bunch cilantro
- 4 green onions
- 2 mangoes, or 2 cups frozen mango chunks
- 3 cups cooked quinoa or whole grain pasta or noodles
- 4 TBSP sesame seeds (optional)
- 1 cup chopped peanuts (optional)
Peanut Sauce
- 1/2 cup natural peanut butter
- 1/2 cup hot water
- 1 tsp garlic powder (or 2 tsp minced fresh garlic)
- 1 tsp ground ginger (or 1 TBSP grated fresh ginger)
- 2 TBSP vinegar (rice, apple cider, or white)
- 2 TBSP soy sauce, tamari, liquid aminos, or coconut aminos
- 1/4 tsp red pepper flakes
- 2 TBSP honey, maple syrup, or sugar (optional. If you avoid sweeteners, it's still delicious without).
Instructions
- Start by cooking quinoa or pasta, if not already cooked.
- Chop all the vegetables. Thaw frozen peas and mangoes in warm water.
- Stir sauce ingredients together until smooth. Add more red pepper flakes to increase heat to taste.
- Either toss all together in one very large bowl, or make individual salads to store in the fridge for lunches throughout the week. Keep dressing separate to optimize freshness.
To make Mason Jar salads:
- In jars or other meal prep containers, layer the folllowing:1/4-1/3 cup peanut sauce1/2 cup chopped bell pepper3/4 cup quinoa or pasta1/2 cup chopped cucumber1/2 cup peas or edamame1/2 cup mango chunks1/2 cup carrots3/4 cup red cabbage1/4 cup each cilantro and green onionspeanuts and sesame seeds
- Stores well in the fridge up to 5 days. To eat, shake jar and pour into a bowl.
