rainbow thai salad
Crunch, crunch, crunch!
Loads of crunchy veggies come together with the best darn dressing you’ve ever had (promise!). The first time I tried this recipe, I made it three times . . . back to back. That’s how good this salad is! Its super refreshing and really satisfying. It’s perfect for those times when you’re craving thai food but want an alternative to the deliciously, greasy bowl of pad thai.
This one is from the lovely Heidi of Foodie Crush.
INGREDIENTS
1 cup quinoa
1 red bell pepper / diced
1 carrot / peeled and shredded
1 english cucumber / diced
1 cup frozen edamame / thawed (my edamame didn’t thaw in time)
scallions / chopped
1-2 cups shredded red cabbage
4 teaspoons fish sauce
3 limes / juiced
2 tablespoons sugar
1 tablespoon vegetable oil
1 tablespoon freshly grated ginger
1 teaspoon sesame oil
red pepper flakes
whole or chopped peanuts
chopped cilantro
chopped basil
DIRECTIONS
Rinse the quinoa under cold water and cook in a medium saucepan according to package directions. Remove from pan and let cool.
Add the quinoa and vegetables to a large bowl. In a small bowl, whisk the fish sauce, lime juice, sugar, oils and red pepper flakes until the sugar has dissolved. Taste for sweetness and for heat, adjust to taste. Pour the dressing over the quinoa and vegetables and combine. Sprinkle the cilantro, basil and peanuts over the salad and stir. Enjoy!