Thai Rainbow Salad

Recipe by: Dietitians of Canada

Brimming with bright colours, this crunchy salad with remind you of being in a Thai restaurant. Try each herb on its own to see which is your favourite, then mix them together to add a delicious pop to this salad.

Ingredients:

3 cups thinly sliced carrots (julienne or matchstick size)
3 cups thinly sliced red peppers (julienne or matchstick size)
1 cup thinly sliced green onions, white and green parts
½ cup finely chopped fresh basil
½ cup finely chopped fresh cilantro
½ cup finely chopped fresh mint
3 tablespoons fresh lime juice
1 tablespoon low-sodium soy sauce
1 tablespoon honey
1 Tablespoon rice wine vinegar
1 ½ teaspoon mirin
1 ½ tablespoon finely minced ginger
2 tablespoons olive oil
2 tablespoons water
½ teaspoon toasted sesame oil

Equipment:

Cutting board
Knife
Large bowl
Small bowl
Spoon

Steps:

In large bowl, combine carrots, peppers, green onions, basil, cilantro and mint. Toss to combine.
In small bowl, combine lime juice, soy sauce, honey, vinegar, miring, ginger, oil, water and sesame oil.
Pour dressing over salad and toss to combine before serving.

Adapted from Diabetes Canada: www.diabetes.ca/diabetes-and-you/recipes/rainbow-salad-with-thai-dressing