Thai Rainbow Salad

Thai Rainbow Salad

Health Rating
Prep Cook Ready in Servings
15 min 15 min 8
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Ingredients


2 tbsp Canola oil (for dressing)
3 cup chopped Carrots (julienne or matchstick size)
1/2 cup Cilantro (coriander) (finely chopped)
1/2 cup Basil, fresh (finely chopped)
4 tsp minced Ginger root (for dressing)
1 tbsp Honey (for dressing)
3 tbsp Lime juice (for dressing)
1/4 cup Mint, fresh (finally chopped, for dressing)
1 1/2 tsp Mirin
1 tbsp Rice vinegar
2 ml Sesame oil (toasted, for dressing)
1 tbsp Soy sauce, low sodium (for dressing)
1 cup Green onion, scallion, ramp
3 cup chopped Red bell pepper (julienne or matchstick size)

Instructions


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 (2 tablespoons) and sesame oil.

Pour dressing over salad and toss to combine before serving.



Nutrition Facts

Per Portion

Calories 98
Calories from fat 37
Calories from saturated fat 3.1
Total Fat 4.2 g
Saturated Fat 0.3 g
Trans Fat 0.1 g
Polyunsaturated Fat 1.2 g
Monounsaturated Fat 2.4 g
Cholesterol 0 mg
Sodium 117 mg
Potassium 368 mg
Total Carbohydrate 13.2 g
Dietary Fiber 2.8 g
Sugars 7.8 g
Protein 1.7 g

Dietary servings

Per Portion


Vegetables 1.9

Energy sources


Pygal 1% 381.717242471 90.7698607148 54% 453.11216296 177.948904485 38% 305.896901708 169.668331988 7% 364.153360384 92.4607243427 54% 38% 7% Alcohol Carbohydrates Fat Protein
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Meal Garden, 326 1/2 Bloor Street West, Unit 4, Toronto, Ontario, M5S 1W5, Canada