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Crunchy Curry Rainbow Salad

Servings 4 people

Ingredients

Salad

  • 3 cups thinly sliced red cabbage
  • 2 cups shredded carrots
  • 2 cups halved snow peas
  • 1 large red bell pepper thinly sliced
  • 1 mango sliced
  • 1 cup pea shoots or microgreens
  • 1/2 cup chopped cilantro
  • 1/3 cup sliced mint
  • 3 green onions sliced
  • 2 nori sheets crumbled
  • 1/4 cup sliced pickled ginger optional
  • 2 Tbsp black sesame seeds

Sauce

  • 1/4 cup peanut butter
  • Juice of 1/2 lime
  • 1 Tbsp low-sodium soy sauce or coconut aminos
  • 1 1/2 tsp curry powder
  • 2 tsp miso
  • 1 tsp sesame oil
  • 1 tsp chili sauce

Instructions

  • In large bowl, place cabbage, carrots, snow peas, and bell pepper.
  • Whisk together sauce ingredients. Add water, 1 Tbsp (15 mL) at a time, until a thin consistency is reached.
  • 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.

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