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CHOPPED THAI RAINBOW SALAD + GINGER ALMOND DRESSING



 INGREDIENTS:

1 cup forbidden black rice, cooked and cooled

1 cup yellow mango, cubed

1/2 cup roasted cashews

1 cup shelled edamame

1 cup purple cabbage, shredded

1 red bell pepper, diced

2 firm avocados, cubed

4 green onions, finely chopped

1 bunch cilantro, finely chopped

1 English cucumber, sliced

1 large bunch kale, chopped and drizzled with 1 tsp EVOO and juice of 1 lemon

Ginger Almond Dressing 

3 limes, juiced

1/4 cup orange juice

1/4 cup rice vinegar

1/4 cup unsweetened almond butter

2 TBSP ginger, minced

2 TBSP maple syrup

1 TBSP chili garlic sauce

1/4 cup water



DIRECTION :

1. Rinse prepared rice with cold water for 30 seconds. Drain and dry thoroughly.

2. Add all ingredients except kale to a large bowl. Add in rice and mix to combine.

3. Massage kale for 30 seconds until tender. Place in bowls. Top with salad mixture.

4. Add all ingredients for dressing to a blender and purée until smooth and creamy. (Alternatively, can mix by hand). Adjust sweetness/tartness/spicyness to your liking.)

5. Toss salad with dressing right before serving.

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