Source: CanolaInfo Test Kitchen | Catégorie: Salades

Rainbow Salad with Thai Dressing

This colourful side salad is packed with fresh herbal flavours and antioxidants.

Rainbow Salad with Thai Dressing

INGRÉDIENTS

  • Salad
  • 3 cups thinly sliced carrots (julienne or matchstick size) 750 mL
  • 3 cups thinly sliced red peppers (julienne or matchstick size) 750 mL
  • 1 cup thinly sliced green onions, white and green parts 250 mL
  • 1/2 cup finely chopped fresh basil 125 mL
  • 1/2 cup finely chopped fresh cilantro 125 mL
  • 1/2 cup finely chopped fresh mint 125 mL
  • Dressing
  • 3 Tbsp fresh lime juice 45 mL
  • 1 Tbsp low-sodium soy sauce 15 mL
  • 1 Tbsp honey 15 mL
  • 1 Tbsp rice wine vinegar 15 mL
  • 1 1/2 tsp mirin 7 mL
  • 1 1/2 Tbsp finely minced ginger 20 mL
  • 2 Tbsp canola oil 30 mL
  • 2 Tbsp water 30 mL
  • 1/2 tsp toasted sesame oil 2 mL

PRÉPARATION

  • 1. In large bowl, combine carrots, peppers, green onions, basil, cilantro and mint and toss to combine.
  • 2. In small bowl, combine lime juice, soy sauce, honey, vinegar, mirin, ginger, canola oil, water and sesame oil.
  • 3. Pour dressing over salad and toss to combine before serving.

RENDEMENT

8 servings

PORTION

1/2 cup (125 mL)

VALEUR NUTRITIVE

Per Serving

Calories80
Lipides4 g
Gras saturés0 g
Cholestérol0 mg
Glucides11 g
Fibres3 g
Protéines1 g
Sodium80 mg