Thai-Inspired Rainbow Salad

This recipe is quite possibly one of the most refreshing, and aesthically dazzling summer salads. The red cabbage, mango, and jicama pack the dish with color, fiber, and diversity of nutrients. As delectable blend of savory and sweet, it is perfect on its own or as a complement to summer barbeques, and is sure to delight you and your guests everytime. And best yet, it stores well in the fridge for several days. To your health!
Prep Time: 15 minutes
Servings: 8-10

2 cups of red cabbage, thinly sliced against the grain for a shredded effect (about 1/2 a

small head)
1 cup of shredded carrots (about 4 medium carrots)
1 cup of jicama, peeled and cut into thin matchsticks (about 1/3 the jicama root)
1 cup of mango, diced (1-2 mangos)
Crushed cashew nuts (optional)
Flax seeds (optional)
1/3 cup of fresh squeezed lime juice (about one lime)
1 tbsp of unrefined toasted sesame oil
1 tsp of raw honey
1 tsp of tamari soy sauce
1/4 tsp tamarind paste
1) In a small bowl, mix all liquid ingredients into a consistent dressing.
2) Combine vegetables and fruits in a large bowl. Pour dressing and coat ingredients well.
3) Serve in a flat dish, topping with cashews and/or flax seeds as desired.

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