June 22, 2014

Rainbow Thai Salad

Periodically one of the (dessert) blogs I read links to someone's healthier recipes. That's how I discovered this salad from Gimme Some Oven. Even though I'm not sold on mangoes, I thought this sounded intriguingly delicious.

I thoroughly enjoyed it several days in a row. When I made it the following week, the mangoes and the avocados didn't work for me as much. I'm not sure why. Still, this was really good and worth repeating even without the chicken.

Rainbow Thai Salad
3 cups shredded cooked chicken (optional)
2 cups shredded purple cabbage
1 cup shredded green cabbage
1 avocado, diced
1 mango, peeled, pitted and diced
1 (large) carrot, julienned
1 red pepper, cored and julienned
1 cup roughly chopped fresh cilantro leaves
1/2 cup chopped green onions
1/4 cup chopped cashews or peanuts
1/2 cup peanut butter
2-3 Tbsp. hot water
2 Tbsp. rice wine vinegar
2 Tbsp. soy sauce
2 Tbsp. honey
1/4 tsp. sesame oil
Juice of 1 lime
Pinch of red pepper flakes

To make the salad, combine all the chopped ingredients together. Combine dressing ingredients, and stir until well blended. Pour over salad immediately prior to serving. Serves 3 to 4 as a meal, more as a side dish.

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