Thai Rainbow Salad
Winter has hit in the northeast. I am a strange one who loves snow! There is just something so magical and pristine about fresh fallen snow. My two favorite activities for snow days are skiing and walking the bike path by office. There is a calm and peacefulness that a snow covered mountain or bike path brings. It just warms my soul.
But I recognize not everyone feels this way, often winter can feel dark, freezing and depressing. In the wellness groups that I run, all the participants have been working on not letting the weather deter them from getting outside and moving. From this ambitious goal we have adapted a saying from a famous John Denver song ... "get sunshine on my shoulders every day!" If its an hour or just 5 minutes, they have set a mission to get outside each and everyday.
As the cold sets in so has the comfort foods. Comfort foods are so yummy and warming and should be enjoyed. But I have found day after day of hot soups, casseroles and crock pot meals, my taste buds are getting board! During our last winter storm instead of a hot comforting dish, I made a Thai Rainbow Salad. It is a veggie packed salad that takes minutes to put together. The crunch of the veggie slaw, the burst of fresh lime flavor and creamy ginger peanut sauce will wake your taste buds up from there hibernation and winter slumber. It is a great dish that you can make a head of time and enjoy all week as a main salad dish or served as a side with a piece of
chicken or fish. Give this one a shot and taste the rainbow!
1 bag of broccoli slaw
2 cups of cole slaw
2 cup shredded carrots
1 red bell pepper cut into strips
1 bunch of cilantro chopped
2 cup edamame
2 cups snow peas chopped
1 1/2 cups cooked quinoa
1/2 cup peanut butter
4 tbsp reduce sodium soy sauce
1 tbsp maple syrup
4 tbsp rice vinegar
1 tbsp sesame oil
fresh grated ginger to taste
juice of 1-2 limes
red pepper flakes to takes
Prep and chop all vegetables. Also prepare quinoa per package. (Once cooked, let cool.)
In a large bowl combine broccoli slaw, cole slaw, shredded carrots, bell pepper, cilantro, edamame, snow peas and cooked quinoa.
Whisk together dressing ingredients in a separate bowl. Ginger, limes and red pepper flakes add to taste.
Add peanut dressing to salad and mix so the dressing coats the salad. It will last 4-5 days in the fridge. If you like more of a crunch on your salad like I do, keep dressing separate and top with dressing right before serving.