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Thai Carrot Salad

Description

Bastyr dietetic intern Siona Sammartino shares this recipe from her recent healthy vegetables video series.

This salad is bursting with a rainbow of flavors. Veggies should never be boring and this one is for sure a winner! Serve with a piece of seared halibut, salmon, chicken, grass-fed steak or lentils and enjoy.

 

Ingredients

4 cup
carrot, shredded
1 cup
chard, thinly sliced
1 cup
red bell pepper, thinly sliced
3  
green onions (tops and bottoms)
2 tbsp
fresh cilantro, roughly chopped
3 tbsp
Thai basil, roughly chopped
5 tsp
brown rice vinegar
1⁄4 cup
unrefined sesame oil
1 1⁄2 tsp
tamari or coconut aminos
1⁄2 tsp
toasted hot pepper sesame oil
1 tsp
maple syrup
1 pinch
sea salt
2 tbsp
chopped toasted almonds

Instructions

Combine carrots, chard, peppers, onions, cilantro and basil in a large preparation bowl and set aside. Whisk together vinegar, oil, tamari, hot oil and syrup in a glass measuring cup. Taste and add sea salt as needed to pop and marry flavors. Add dressing to salad and toss to coat. Garnish with almonds and enjoy.

Rating: 
Average: 5 (10 votes)
Thai carrot salad in bowl
Yield
Servings
SourceOriginal Recipe by S. Sammartino, copyright 2013 thymetospiceitup.com
Prep time
15 minutes
Cooking time
N/A
Total time
15 minutes