This Thai Peanut Rainbow Salad is just about the prettiest salad we’ve ever made! Plus, it’s easy AND delicious. Check it out:

Thai Peanut Rainbow Salad
 
Ingredients
  • Thai Chicken Salad Ingredients:
  • 3 cups shredded cooked chicken or tofu/tempeh/mock duck
  • 2 cups shredded purple cabbage
  • 1 cup shredded green cabbage
  • 1 avocado, diced
  • 1 mango, peeled, pitted and diced
  • 1 (large) carrot, shredded
  • 1 cup red beet, shredded
  • ¼ cup red onions, chopped
  • ¼ cup chopped cashews or peanuts
  • Peanut Dressing Ingredients:
  • ½ cup natural peanut butter
  • 2-3 tablespoons hot water
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons soy sauce or tamari
  • 2 tablespoons honey
  • ¼ teaspoon sesame oil
  • juice of 1 lime
  • pinch of red pepper flakes
Instructions
  1. Whisk all of the dressing ingredients together until combined. If the dressing is too thick, add hot water a teaspoon at a time until it reaches the consistency you desire.
  2. Toss all salad ingredients together until combined.
  3. Drizzle with dressing or toss to combine, then serve immediately (otherwise the beets will bleed red all over your salad!).