Rainbow Salad with Almond Ginger Dressing
A variety of colorful vegetables with a delicious Thai dressing makes this salad beautiful as well as healthy!
Ingredients
2 romaine hearts, chopped
1 cup chopped cauliflower
1 cup shredded red cabbage
1 cup julienned (matchstick cut) green apple
1 cup shredded carrot
Chopped green onion
Cilantro
DRESSING
4 to 6 tablespoons water
¼ cup apple cider vinegar
1 clove garlic, minced
¼ teaspoon black pepper
5 tablespoons almond butter
2 teaspoons grated ginger
2 tablespoons olive oil
2 teaspoons gluten-free tamari
2 ½ teaspoons maple syrup
Instructions
1
Mix all salad ingredients (except garnish) together in a large bowl.
2
Place all dressing ingredients in a blender, blend until smooth. Adjust water for desired consistency. Pour dressing over salad veggies, toss to coat.
3
Serve garnished with chopped green onion and cilantro.
Serves 4
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Ingredients
2 romaine hearts, chopped
1 cup chopped cauliflower
1 cup shredded red cabbage
1 cup julienned (matchstick cut) green apple
1 cup shredded carrot
Chopped green onion
Cilantro
DRESSING
4 to 6 tablespoons water
¼ cup apple cider vinegar
1 clove garlic, minced
¼ teaspoon black pepper
5 tablespoons almond butter
2 teaspoons grated ginger
2 tablespoons olive oil
2 teaspoons gluten-free tamari
2 ½ teaspoons maple syrup
Directions
1
Mix all salad ingredients (except garnish) together in a large bowl.
2
Place all dressing ingredients in a blender, blend until smooth. Adjust water for desired consistency. Pour dressing over salad veggies, toss to coat.
3
Serve garnished with chopped green onion and cilantro.
Serves 4