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Crunchy Curry Rainbow Salad
Serves 4
This satisfying Thai-inspired salad provides a riot of texture, flavour, and visuals. And its ingredients house troves of nutrients and antioxidants. If you wish this salad to be more in the spirit of truly raw, use peanut butter made with raw peanuts or make your own using unroasted peanuts.
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Ingredients
Salad
- 3 cups (750 mL) thinly sliced red cabbage
- 2 cups (500 mL) shredded carrots
- 2 cups (500 mL) halved snow peas
- 1 large red bell pepper, thinly sliced
- 1 mango, sliced
- 1 cup (250 mL) pea shoots or microgreens
- 1/2 cup (125 mL) chopped cilantro
- 1/3 cup (80 mL) sliced mint
- 3 green onions, sliced
- 2 nori sheets, crumbled
- 1/4 cup (60 mL) sliced pickled ginger (optional)
- 2 Tbsp (30 mL) black sesame seeds
Sauce
- 1/4 cup (60 mL) peanut butter
- Juice of 1/2 lime
- 1 Tbsp (15 mL) low-sodium soy sauce or coconut aminos
- 1 1/2 tsp (7 mL) curry powder
- 2 tsp (10 mL) miso
- 1 tsp (5 mL) sesame oil
- 1 tsp (5 mL) chili sauce
Nutrition
Per serving:
- calories 379
- protein 14 g
-
total fat
21 g
- sat. fat 4 g
-
total carbohydrates
39 g
- sugars 23 g
- fibre 11 g
- sodium 372 mg
Directions
01
In large bowl, place cabbage, carrots, snow peas, and bell pepper.
02
Whisk together sauce ingredients. Add water, 1 Tbsp (15 mL) at a time, until a thin consistency is reached.
03
Add sauce to bowl with vegetables and toss well to combine. Add mango slices, pea shoots or microgreens, cilantro, mint, green onions, nori, pickled ginger (if using), and sesame seeds; toss to combine.
