Fresh Rainbow Salad With Thai Coconut Almond Butter Dressing Recipe

Name: Fresh Rainbow Salad With Thai Coconut Almond Butter Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Thinly slice the kale, red peppers, and cucumbers and add to a large mixing bowl.
2
Add the carrots and edamame to the same bowl, mixing all the ingredients together.
3
Combine all ingredients in a mason jar or small mixing bowl.
4
Stir or shake well to blend all ingredients!
5
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!)

153

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Rainbow Salad, 1 bunch Lacinato kale, 3 cups shredded carrots, 1 red pepper, and more.

Yes, Fresh Rainbow Salad With Thai Coconut Almond Butter Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Fresh Rainbow Salad With Thai Coconut Almond Butter Dressing

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