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
Continue After Advertisement
Ingredients
- Rainbow Salad
-
1 bunch
Lacinato kale
-
3 cups
shredded carrots
-
1
red pepper
-
1 cup
shelled edamame
-
3
small Persian cucumbers
- Thai Coconut Almond Butter Dressing
-
2 tablespoons
almond butter (I used crunchy!)
-
1.5 tablespoons
low sodium soy sauce (or coconut aminos if you are gluten free)
-
4 tablespoons
water
-
1 tablespoon
coconut milk (canned or boxed is fine)
-
1 teaspoon
fresh lime juice
Directions
- Rainbow Salad
-
Thinly slice the kale, red peppers, and cucumbers and add to a large mixing bowl.
-
Add the carrots and edamame to the same bowl, mixing all the ingredients together.
- Thai Coconut Almond Butter Dressing
-
Combine all ingredients in a mason jar or small mixing bowl.
-
Stir or shake well to blend all ingredients!
-
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!)
See what other Food52ers are saying.