YieldServes 2 large, meal size Salads
* 3 c Romaine Lettuce
* 1 small head Radicchio
* 1 large Carrot, peeled
* 1/2 Cucumber
* 1 Red Pepper
Wash all the veggies and spin or pat dry. Start by cutting the romaine lettuce and purple radicchio into fat strips. Next slice the carrots diagonally. Then cut the cucumber in half long ways and slice into half moons. Lastly cut the red pepper in fourths, remove the seeds, and slice into strips. Toss all the veggies into a large bowl and set aside.
Spicy Thai Dressing:
* 2 tbls Coconut Oil, melted
* 2 tbls Tahini
* 1 tbls Braggs Liquid Aminos, Soy Sauce or Nama Shoyu (Raw Soy Sauce)
* 1 tsp dried Coriander
* 1 tsp Lemon juice
* 1 tsp Sriracha or 1/2 tsp Cayenne Pepper
* 1/2 tsp Sesame Oil
* 1/3 c Filtered Water
Blend all the ingredients in a Magic Bullet or blender for 30 seconds or until the dressing turns a light tan color.
To serve, pour half the Spicy Thai Dressing over the Rainbow Salad and toss. Pour the remaining dressing over the salad and toss again. Plate and enjoy immediately. If you enjoying this salad later, keep the dressing seperate. If the dressing has become solid inbetween time, this is just the coconut oil returning to its natural state. To liquify it warm in your hands or microwave for 10 seconds, toss and enjoy!
Bees Knees Kitchen's ThoughtsBy Bees Knees Kitchen
This Rainbow Salad with Spicy Thai Dressing was my first raw food salad I experimented with and is one of my best! The vibrant Rainbow Salad has wonderful mixture of refreshing and crunchy veggies topped with a creamy Spicy Thai Dressing. So enjoy feeling energised and fit with this super salad!
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