Author Notes: The perfect lunch or dinner when you are craving all the colors of the rainbow! The dressing will keep in the fridge for about a week! —Through The Kitchen
Serves: 3-4
Ingredients
Rainbow Salad
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1
bunch Lacinato kale
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3
cups shredded carrots
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1
red pepper
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1
cup shelled edamame
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3
small Persian cucumbers
Thai Coconut Almond Butter Dressing
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2
tablespoons almond butter (I used crunchy!)
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1.5
tablespoons low sodium soy sauce (or coconut aminos if you are gluten free)
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4
tablespoons water
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1
tablespoon coconut milk (canned or boxed is fine)
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1
teaspoon fresh lime juice
Directions
Rainbow Salad
- Thinly slice the kale, red peppers, and cucumbers and add to a large mixing bowl.
- Add the carrots and edamame to the same bowl, mixing all the ingredients together.
Thai Coconut Almond Butter Dressing
- Combine all ingredients in a mason jar or small mixing bowl.
- Stir or shake well to blend all ingredients!
- 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!)
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Photo by Amy
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Photo by Amy
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Photo by Amy