Did you know: it’s nearly impossible to eat enough vegetables in a single day. Unless you’re eating a massive salad at every meal, chances are you’re not putting enough veggies into your body.
Here’s a way to change that.
This salad satisfies cravings for fresh, crunchy vegetables; it’s brimming with flavor, color, and nutrients, and (of course) it’s naturally low carb.
To protect our bodies -- especially in the time of COVID-19 -- we must learn to enjoy foods that are truly proven to have the beneficial powers that fight for our healthiest lives possible.
This salad does just that. The purple cabbage has even richer health benefits than regular (green) cabbage and offers tons of anti-inflammatory properties; the incredible bioactive compounds found naturally in ginger are said to majorly help reduce the instances of all sorts of diseases and chronic conditions.
Now that spring vegetables are popping up everywhere, it’s the perfect time to toss this gorgeous salad together!
Rainbow Thai Salad Recipe (serves 4)
- 1/3 shredded purple cabbage (about 1 1⁄2 cups)
- 2 carrots, shredded (about 1 1⁄2 cups)
- 2 cups kale, shredded
- 2 cups brussels sprouts, shredded
- 2 scallions, finely chopped (about 1/3 cup)
- 3 Tbsp toasted sesame oil
- 11⁄2 Tbsp minced garlic
- 11⁄2 Tbsp fresh ground ginger
- A few dried Thai red chili peppers (optional)
- 1⁄2 cup unsalted peanuts, chopped
- 1/3 cup tamari
- 2 Tbsp lime juice
- 1 tsp black pepper
- 2 Tbsp cilantro, chopped
- In a large round-bottomed cooking pot, add sesame oil on high heat, then add garlic, ginger, and dried chili peppers (if using).
- Stir for two minutes, then add peanuts and cook for about five minutes until peanuts start looking cooked.
- Add all vegetables and stir-fry for about five minutes on high. Once they start softening and looking a bit darker, add tamari, lime juice, black pepper, and cilantro.
- Mix well and turn off heat. Serve by itself or over protein (chicken is suggested).