Crunchy Curry Rainbow Salad
Servings
4people
Servings
4people
Ingredients
Salad
  • 3cups thinly sliced red cabbage
  • 2cups shredded carrots
  • 2cups halved snow peas
  • 1 large red bell pepperthinly sliced
  • 1 mangosliced
  • 1cup pea shoots or microgreens
  • 1/2cup chopped cilantro
  • 1/3cup sliced mint
  • 3 green onionssliced
  • 2 nori sheetscrumbled
  • 1/4cup sliced pickled gingeroptional
  • 2 Tbsp black sesame seeds
Sauce
  • 1/4cup peanut butter
  • Juice of 1/2 lime
  • 1 Tbsp low-sodium soy sauce or coconut aminos
  • 1 1/2tsp curry powder
  • 2tsp miso
  • 1tsp sesame oil
  • 1tsp chili sauce
Instructions
  1. In large bowl, place cabbage, carrots, snow peas, and bell pepper.
  2. Whisk together sauce ingredients. Add water, 1 Tbsp (15 mL) at a time, until a thin consistency is reached.
  3. Add sauce to bowl with vegetables and toss well to combine. Add mango slices, pea shoots or microgreens, cilantro, mint, green onions, nori, pickled ginger (if using), and sesame seeds; toss to combine.
Recipe Notes

Per serving: 379 calories; 14 g protein; 21 g total fat (4 g sat. fat); 39 g total carbohydrates (23 g sugars, 11 g fiber); 372 mg sodium