Thai-Inspired Rainbow Salad
A fab rainbow coloured salad with an oriental twist for days when you need a bit of crunch! This is fairly quick to make (if you are good at chopping!) and it is keeps in the fridge well too- perfect if you you prep a day or 2 in advance. Whilst this would not be suitable for weaning infants, it can be a great way of enticing older children to get into salads- the rainbow colours are appealing and a lot of kids love anything with peanuts!
Serves: 2-4 (depending if main or side dish)
Prep: 15 mins
Cooking Time: N/A
Ready In: 15 mins
- 150g Red Cabbage
- 150g Edamame beans
- 4-5 Radishes
- 2 Carrots (~150g)
- 1 Red Pepper
- 1 Yellow Pepper
For the peanut dressing
- 2 Heaped Tbsp Peanut Butter
- 2 Tbsp Vegetable Oil
- 1 Tbsp Soy Sauce
- Juice 1 Lime
- Juice 1/2 Lemon
- Handful chopped coriander (optional)
- Cook the edamame beans according to packet instructions (mine was in boiling water for about 90 seconds) then drain, and run under a cold tap to cool down. Put to one side.
- Finely slice the remaining veg into matchstick sized pieces and either combine all the veggies together or lay them out in a rainbow pattern.
- To make the dressing, simply mix all the ingredients (except the coriander) together in a bowl or blender. Pour into a jug to serve or pour directly over the salad and give it all a good mix. If you decide to add coriander to the dressing and use the blender, chop it beforehand and add it right at the end when everything else is mixed to avoid the coriander turning to mush.
Method
- Cook the edamame beans according to packet instructions (mine was in boiling water for about 90 seconds) then drain, and run under a cold tap to cool down. Put to one side.
- Finely slice the remaining veg into matchstick sized pieces and either combine all the veggies together or lay them out in a rainbow pattern.
- To make the dressing, simply mix all the ingredients (except the coriander) together in a bowl or blender. Pour into a jug to serve or pour directly over the salad and give it all a good mix. If you decide to add coriander to the dressing and use the blender, chop it beforehand and add it right at the end when everything else is mixed to avoid the coriander turning to mush.
Ingredients
- 150g Red Cabbage
- 150g Edamame beans
- 4-5 Radishes
- 2 Carrots (~150g)
- 1 Red Pepper
- 1 Yellow Pepper
For the peanut dressing
- 2 Heaped Tbsp Peanut Butter
- 2 Tbsp Vegetable Oil
- 1 Tbsp Soy Sauce
- Juice 1 Lime
- Juice 1/2 Lemon
- Handful chopped coriander (optional)
Additional Information
If you are making this for someone who has a gluten allergy or intolerance ensure to use GF Soy Sauce.
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