Rainbow Salad with Thai Dressing

15 15 110
Ingredients Minutes Calories
Prep Cook Servings
15 min 0 min 8
Rainbow Salad with Thai Dressing
Health Highlights


3 cup sliced Carrots (julienne or matchstick)
3 cup slices Red bell pepper (julienne or matchstick)
1 cup Green onion (thinly sliced)
1/2 cup Basil, fresh (chopped)
1/2 cup Cilantro (coriander) (chopped)
1/2 cup Mint, fresh (chopped)
3 tbsp Lime juice (fresh)
1 tbsp Soy sauce, low sodium
1 tbsp Honey
1 tbsp Rice wine vinegar
1 1/2 tsp Mirin
1 1/2 tbsp minced Ginger root
2 tbsp Canola oil
2 tbsp Water, filtered
1/2 tsp Sesame oil


In large bowl, combine carrots, peppers, green onions, basil, cilantro and mint and toss to combine.

In small bowl, combine lime juice, soy sauce, honey, vinegar, mirin, ginger, canola oil, water and sesame oil.

Pour dressing over salad and toss to combine before serving

Nutrition Facts

Per Portion

Calories 110
Calories from fat 37
Calories from saturated fat 2.9
Total Fat 4.1 g
Saturated Fat 0.3 g
Trans Fat 0.1 g
Polyunsaturated Fat 1.1 g
Monounsaturated Fat 2.4 g
Cholesterol 0
Sodium 133 mg
Potassium 309 mg
Total Carbohydrate 17.8 g
Dietary Fiber 2.8 g
Sugars 12.5 g
Protein 1.4 g

Dietary servings

Per Portion

Vegetables 1.6

Energy sources


Meal Type(s)