This dish is as gorgeous as it is delicious and by filling your belly with these healthy ingredients you're basically giving yourself a hug from the inside out. Fresh veggies and herbs, crunchy and sweet with a bright citrus dressing and nuts. What could be better?! Well, an option to top it with a soy marinated steak (or chicken/shrimp/pork) makes it better in my opinion but the salad stands strong on it's own without an added protein regardless.
This recipe has fresh summer ingredients such as scallions, peppers, kale, carrots and cabbage, but my favorite part is the use of mint and basil. These herbs add a unique Thai twist making this salad so delicious and refreshing. A bright, slightly sweet & spicy citrus dressing with a hint of peanut, garlic and ginger makes the flavors pop and tie everything together. Perfect for a meal sitting on a dock somewhere over the water.....Topped with a handful of crushed peanuts and it's just the absolute best.
I use a vegetable peeler to make thin ribbons with the carrots and thinly slice the peppers, mango and cabbage to get a similar shape. It makes the salad look extra special and it's nice to have all the vegetables be similar size. I recommend using purple cabbage for even more color, but my grocery store didn't have any at the time so I stuck with green. Either way, it's a gorgeous meal!
Like I said, this salad is great by itself but if you're looking to make a heartier meal out of it the soy marinade pairs wonderfully with the subtle Asian flavors. I used steak but any protein you want would work out. It's super easy and adds a crowd pleasing umami aspect to the dish.
Another awesome thing about this salad is that the veggies are hearty and can be tossed in the sauce and refrigerated for days without getting limp or soggy.
This recipe would serve about 4 as a dinner salad, or 6-8 for a side salad
Rainbow Ribbon Salad
Ingredients:
1 clove garlic, minced
1 heaping tsp minced fresh ginger
1 tbsp honey
1/4 cup fresh lime juice (about 2 juicy limes)
1/3 cup olive oil
2 tsp natural peanut butter
Salt and pepper to taste
Hot sauce to taste - 1-2 tbsp of sriracha works for me
1/2 small head of cabbage, purple or green, sliced thin
3 handfuls of kale, chopped into small pieces
1 large red bell pepper, sliced thin
3 med-large carrots, peeled
1 large mango, peeled and sliced thin
1 bunch scallions, chopped
1/4-1/2 cup fresh basil, chopped
1/4-1/2 cup fresh mint, chopped
1/2 cup chopped peanuts or other nut
Good hot sauce for serving
Directions:
- Make dressing by whisking together or shaking in mason jar garlic, ginger, honey, lime, olive oil, peanut butter, salt, pepper and hot sauce. Taste and adjust seasonings if necessary and refrigerate. As it sits flavors will blend more.
- To make the salad, use a vegetable peeler to peel thin ribbons from the carrots. Cut in half length-wise to get thinner strips if desired to match consistency with bell pepper and cabbage.
- In large bowl, add cabbage and kale and toss with a few tbsp of the dressing and massage the leaves a bit. Then add remaining veggies and dressing and toss to coat - using your hands is welcome.
- Top salad with peanuts to serve and marinated steak/protein if desired.
- Will stay just as good refrigerated for a few days.
Soy Marinated Steak (or chicken/pork/shrimp, etc)
Ingredients:
1/4 cup soy sauce
1/4 cup water
1 tbsp sugar
1 tbsp honey
1/2 tbsp worcestershire sauce
1/2 tbsp rice vinegar
1 tbsp olive oil
1/4 tsp onion powder
1/4 tsp ground ginger
1/2 tsp garlic powder
Pepper to taste
Pinch of cayenne pepper, to taste
1 1/2-2 lbs steak, cut of choice (tips or ribeye work great) or other protein
Directions:
- Whisk together all ingredients and pour into ziplock bag to marinate steak for at least 2 hours or overnight. Grill to desired doneness.
- (If marinating shrimp, marinate for 30 minutes or so as they absorb flavor much quicker.)
