How to Make Crunchy Thai Rainbow Salad with Peanut-Free Almond Sauce
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In a large bowl, combine cabbage, carrots, bell pepper, cucumber, edamame, cilantro, and green onions.
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Whisk together almond butter, coconut aminos, lime juice, ginger, garlic, and water in a small bowl until smooth and creamy.
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Pour the sauce over the salad and toss to coat evenly.
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Top with sliced almonds and serve immediately.
Pro Tips for Perfect Crunchy Thai Rainbow Salad with Peanut-Free Almond Sauce
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of shredded red cabbage, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Crunchy Thai Rainbow Salad with Peanut-Free Almond Sauce?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Crunchy Thai Rainbow Salad with Peanut-Free Almond Sauce?
Freezing is not recommended for leafy salads; the texture will soften after thawing. If you want to prep ahead, store components separately.
What can I substitute for shredded red cabbage?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain nuts depending on the specific ingredients you use. Always check labels and make swaps as needed.