Introduction:
Chopped Thai Rainbow Salad with Ginger Dressing is a colorful and flavorful Thai salad that combines sweet and sour flavors with the freshness of vegetables. This dish includes a variety of vegetables like carrots, cucumbers, and snow peas, along with a distinctive ginger dressing. It’s ideal for a light meal or as a refreshing appetizer.
Ingredients:
- 1 cup of carrots, julienned.
- 1 cup of cucumber, julienned.
- 1 cup of snow peas, chopped.
- 1 cup of purple cabbage, chopped.
- 1/2 cup of green onions, chopped.
- Roasted cashews or peanuts for topping.
For the Ginger Dressing:
- 1/4 cup of olive oil.
- 2 tablespoons of rice vinegar.
- 2 tablespoons of soy sauce.
- 1 tablespoon of honey.
- 1 tablespoon of fresh ginger, minced.
- 1 clove of garlic, minced.
Recipe:
- Prepare the Vegetables: Julienne the carrots and cucumber, chop the snow peas and purple cabbage.
- Make the Dressing: In a small bowl, whisk together olive oil, rice vinegar, soy sauce, honey, minced ginger, and garlic.
- Assemble the Salad: In a large bowl, mix the carrots, cucumber, snow peas, purple cabbage, and green onions.
- Add Dressing and Toppings: Pour the ginger dressing over the salad and toss well. Finally, sprinkle with roasted cashews or peanuts.
- Serve: The salad can be enjoyed immediately or chilled in the refrigerator before serving.
Below is an illustrative image of the Chopped Thai Rainbow Salad with Ginger Dressing. It displays an abundance of colorful vegetables like carrots, cucumber, snow peas, and purple cabbage, garnished with green onions and roasted nuts. The salad is dressed in a ginger dressing, making it visually appealing and flavorful.
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