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