Thai Peanut Rainbow Salad

This salad is beautiful to both the eye and the taste buds! The colors of the rainbow are well represented with red and green cabbage, carrots, red bell pepper, sriracha tofu, cilantro, and green onions, and the peanut dressing adds the perfect balance of savory sweetness. #salad #dressing #thai #gf #vegan

This salad is inspired by my love for peanut sauce. I don’t think there is such a thing as too much peanut sauce. Summer rolls are by far my favorite appetizer mainly due to the peanut sauce, yet I am always wishing for twice as many vegetables and at least double or triple the amount of sauce. The answer to this problem: remove the constraints of the rice wrapper and make a deconstructed summer roll salad with a peanut sauce style dressing. Perfection!

Serves 4 as a main course, 8 as a side

Ingredients:

Salad:

½ Red cabbage, thinly sliced

½ Green cabbage, thinly sliced

1 Cup shredded carrots

1 Red bell pepper, thinly sliced

4 Green onions, sliced

1 Small bunch cilantro, chopped

¼ Cup Thai basil (optional)

1 Package baked sriracha tofu, cut into cubes

Peanut Dressing:

½ Cup creamy all natural peanut butter

¼ Cup low sodium tamari

¼ Cup maple syrup

¼ Cup rice vinegar

2 Cloves garlic, minced

¼- ½ Inch ginger, grated

1-2 Limes, juiced

Directions:

1. Combine all dressing ingredients together in small bowl and chill while you prepare the salad

2. Mix all salad ingredients together in a large bowl, reserving some pepper, green onions, and herbs for garnish. Drizzle the dressing over and toss.

3. Garnish and enjoy!