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Rainbow Thai Salad

Rainbow Thai Salad – Just like the salad I get at my favorite Thai restaurant. The dressing is AMAZING. Vegan and gluten free.

This rainbow Thai salad recipe is loaded with a spectrum of veggies and drizzled with a zingy dressing. It’s crunchy, fresh, and perfectly spicy.

Ingredients

Salad

3 cups red cabbage

2 cups romaine (chopped)

1-1/2 cups carrot (spiralized)

1 cucumber (spiralized)

1 cup red bell pepper (spiralized)

1/4 cup cilantro (chopped)

2 green onions (finely chopped)

Dressing

2 cloves garlic (minced or pressed)

1 tablespoon soy sauce or tamari

1 tablespoon honey or agave

1 tablespoon olive oil

1 tablespoon rice wine vinegar

1/2 tablespoon lemongrass paste

1/2 tablespoon red chili flakes

Instructions

Prepare all ingredients as listed in the ingredient list and add to a large bowl.

In a small bowl combine the dressing ingredients and mix.

Add dressing to the large bowl of salad and toss.

Notes

If you aren’t a fan of spicy food you can leave the chili flakes out or decrease the quantity.

Nutrition