Source: CanolaInfo Test Kitchen | Category: Salads

Rainbow Salad with Thai Dressing

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

Rainbow Salad with Thai Dressing

Ingredients

  • 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

Instructions

  • 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.

Yield

8 servings

serving size

1/2 cup (125 mL)

nutritional analysis

Per Serving

Calories80
Total Fat4 g
Saturated Fat0 g
Cholesterol0 mg
Carbohydrates11 g
Fiber3 g
Protein1 g
Sodium80 mg