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Chopped Rainbow Thai Salad

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Cook Time:


About the Recipe

A beautiful rainbow salad drizzled with a perfectly-spiced peanut sauce.


  • 1/2 cup nuts of choice

  • 2 medium carrots, grated

  • 1 medium bell pepper, diced

  • 1/2 head purple cabbage, coarsely chopped

  • 1 cup fresh cilantro, chopped

  • 1/4 cup peanut butter

  • Juice of 1 medium lime

  • 2 cloves garlic, minced

  • 1 teaspoon ginger

  • 2 tablespoons soy sauce

  • 1 tablespoon sesame oil (can sub with olive oil)

  • 1 tablespoon maple syrup or honey


  1. Chop vegetables and nuts and add to a bowl

  2. Whisk together peanut butter, lime, garlic, ginger, soy sauce, oil, and maple syrup or honey in medium bowl until smooth.

  3. Pour the dressing over the vegetables and toss to coat well. Mix in the cilantro and divide between 2 plates. Serve immediately.

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