ROYGBIV Salad

After a weekend of hurricane carboloading ( you know, for strength?) it was time to get back to veggies n’ thangs. I whipped up a big batch of a Thai inspired salad that was supposed to have a couple cups of quinoa mixed into it, but I can behave….sometimes. So all veg it is!

Can you hear that crunch just looking at it?

This was super easy and satisfying; I suggest you get right on this.

Thai Quinoa Salad- Sans Quinoa

  • One head of purple cabbage, shredded
  • One red bell pepper, diced
  • One cup of shredded or shoestring carrots
  • 1-2 cups of cooked edamame
  • Chopped cashews or peanuts (Trader Joe’s chili lime cashews are the bomb).
  • Cilantro or green onions to flavor

For the Dressing…

  • 1/4 c. peanut butter
  • 2 tsp. grated fresh ginger
  • 3 T. soy sauce
  • 1 T. red wine vinegar
  • 1 tsp. sesame oil
  • 1 tsp. siracha
  • 1-2 T. of water
  1. Mix up all the salad ingredients. Boom
  2. Microwave peanut butter for about 30 seconds. Mix until smooth.
  3. Mix in all other ingredients except for water.
  4. Thin as needed with water.

Seriously, this was delicious! And beautiful. 🙂

Thoughts?

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