Rainbow Thai Salad As seen on The Minimalist Baker
This Thai Salad is one of my favorite meals! It is so bright and colorful! I love using the striped peppers to add even more colors to my plate! Eat it as is, add peanut shrimp, or marinated peanut tempeh to make it a full meal!
-1/2 cup creamy nut butter (I like natural peanut butter) - 1/4 cup soy sauce
-1/4 cup maple syrup
-1/4 tsp red pepper flakes
- 1 medium lime, juiced
- water to thin
Directions -Prepare noodles according to package instructions, rinse, drain, and set aside - In a large serving bowl, place spinach, carrots, cabbage, onion, cilantro, mint, red bell pepper, and noodles. Toss loosely to combine.
-Make dressing by adding peanut butter, soy sauce, maple syrup, red pepper flakes, and lime juice to a small mixing bowl and whisking to combine. Add water a little at a time as needed to reach desired thickness. -Drizzle the dressing over the tossed salad and enjoy!
Look for red cabbage, cilantro, red peppers, carrots, and mint in this week's