Crunchy Thai Rainbow Salad

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5 from 1 vote

Crunchy Thai Rainbow Salad with Trimazing! Peanut Sauce

Craving Thai salad rolls but no time to make them? No worries, make this beautiful Crunchy Thai Rainbow Salad and enjoy all the amazing flavors without any of the effort! It's perfect for parties or a summer dinner.
Course Dinner, Lunch, Main Course, Salad
Cuisine Asian, Dairy-free, Gluten-Free, Oil-Free, Party, Salad, Spring, Summer, Vietnamese
Keyword eat the rainbow, Egg Salad
Servings 6
Author Cindy Thompson, Trimazing! Health & Lifestyle Coaching

Ingredients

  • 1 recipe Trimazing! Peanut Sauce
  • 2 cups cooked, cooled quinoa or other whole grain, like brown rice
  • 4 cups shredded greens lettuce, kale, chard, mizuna, arugula, etc.
  • 2 cups shredded red cabbage
  • 2 cups carrots juilienned or spiralized
  • 1 rutabaga spiralized or julienned
  • 1 zucchini spiralized or juilienned
  • 1 cucumber spiralized, juilienned, or chopped
  • 1 red bell pepper juilienned or chopped
  • 1 cup sliced sugar snap peas or shelled edamame, or thawed green peas
  • ¼ cup green onions thinly sliced
  • ¼ cup mixed fresh herbs basil, Thai basil, mint, cilantro, chopped
  • 2 tbsp black sesame seeds or chopped peanuts for garnish

Instructions

  • Make the Trimazing! Peanut Sauce and set aside.
  • Prepare all of the vegetables, quinoa, and herbs and combine into a large mixing bowl. Mix well.
  • Pour onto a platter and dress with Peanut sauce. Garnish with black sesame seeds and/or peanuts.

Notes

Add cubed tofu and mango, for a twist!

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