Rainbow Salad with Thai Dressing
- 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
- 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
- 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.
1/2 cup (125 mL)
|Total Fat||4 g|
|Saturated Fat||0 g|
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