Author Notes
The perfect lunch or dinner when you are craving all the colors of the rainbow! The dressing will keep in the fridge for about a week! —Through The Kitchen
Ingredients
- Rainbow Salad
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1 bunch
Lacinato kale
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3 cups
shredded carrots
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1
red pepper
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1 cup
shelled edamame
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3
small Persian cucumbers
- Thai Coconut Almond Butter Dressing
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2 tablespoons
almond butter (I used crunchy!)
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1.5 tablespoons
low sodium soy sauce (or coconut aminos if you are gluten free)
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4 tablespoons
water
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1 tablespoon
coconut milk (canned or boxed is fine)
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1 teaspoon
fresh lime juice
Directions
- Rainbow Salad
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Thinly slice the kale, red peppers, and cucumbers and add to a large mixing bowl.
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Add the carrots and edamame to the same bowl, mixing all the ingredients together.
- Thai Coconut Almond Butter Dressing
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Combine all ingredients in a mason jar or small mixing bowl.
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Stir or shake well to blend all ingredients!
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If eating immediately, pour dressing over salad and mix well. If enjoying later, store dressing separately from salad and dress 10-20 minutes before eating (this will allow all the flavors to really blend together!)
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