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Rainbow Salad with Almond Ginger Dressing

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

Rainbow Salad with Almond Ginger Dressing