Thai Rainbow Salad

14 15 104
Ingredients Minutes Calories
Prep Cook Servings
15 min 0 min 8
Thai Rainbow Salad
Health Highlights


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 (fresh) (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
3 cup chopped Red bell pepper (julienne or matchstick size)


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 104
Calories from fat 37
Calories from saturated fat 2.8
Total Fat 4.1 g
Saturated Fat 0.3 g
Trans Fat 0.1 g
Polyunsaturated Fat 1.1 g
Monounsaturated Fat 2.3 g
Cholesterol 0
Sodium 135 mg
Potassium 349 mg
Total Carbohydrate 16.6 g
Dietary Fiber 2.9 g
Sugars 10.7 g
Protein 1.6 g

Dietary servings

Per Portion

Vegetables 1.9

Energy sources


Meal Type(s)