Energy Boosting Thai Vegetable Salad

Allergens

Soy (in tamari or soy sauce)

Ingredients

• 2 cups mixed baby greens
• 1 cup julienned carrots
• 1 cup thinly sliced red bell pepper
• 1 cup edamame, shelled and cooked
• 1/2 cup cherry tomatoes, halved
• 1/4 cup fresh cilantro leaves
• 1/4 cup fresh basil leaves
• 1/4 cup fresh mint leaves
• 3 tablespoons freshly squeezed lime juice
• 2 tablespoons tamari or soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon grated ginger
• 1 teaspoon honey or agave syrup (optional)
• 1/4 teaspoon crushed red pepper flakes

Instructions

1. In a large salad bowl, combine the mixed baby greens, carrots, bell pepper, edamame, and cherry tomatoes. Toss gently to mix. In a separate small bowl, whisk together the lime juice, tamari or soy sauce, rice vinegar, ginger, honey or agave syrup (if using), and crushed red pepper flakes until well combined. Drizzle the dressing over the salad and toss to coat evenly. Top with fresh cilantro, basil, and mint leaves. Serve immediately.

Chef’s Insight

Use seasonal vegetables for the freshest flavors. Try adding roasted peanuts or cashews for added crunch and protein.

Notes

Adjust spiciness to taste by using more or less crushed red pepper flakes.