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Rainbow Thai Salad

Rainbow Thai Salad

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5 from 1 review

  • Author: Jordan and Clark Cord
  • Total Time: 15 minutes


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.

  • Prep Time: 15 minutes
  • Category: Salad


  • Serving Size: 3/4 cup
  • Calories: 42
  • Sugar: 4 g
  • Fat: 2 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 2 g
  • Trans Fat: 0 g
  • Carbohydrates: 6 g
  • Fiber: 1 g
  • Protein: 1 g
  • Cholesterol: 0 g