FOOD Chopped Thai Salad

Chopped Thai Salad

Makes 4 servings

For the salad:
6 cups shredded cabbage/carrot mix
1 red pepper, julienned
4 green onions, julienned
1 cup cooked brown rice
1/2 cup sliced almonds, toasted

For the dressing:
4 tablespoons natural peanut butter
6 tablespoons soy sauce
1 teaspoon sesame oil
2 teaspoons pure honey
Dash cayenne pepper
Salt to taste

For the salad, add all ingredients to a large bowl and toss. To toast almonds, add to a pan and sauté over medium heat until they begin to brown, about 6-7 minutes. Set aside to let cool prior to tossing. No oil is needed.

For the dressing, add all ingredients to a small bowl and whisk until combined. Pour dressing over salad and toss again until greens are completely coated.

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