Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, thai salmon rainbow salad. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
The salmon salad recipe that will have you craving more salad! Dress with peanut sauce for a flavorful, healthy, plant-based meal! Sometimes a salad can change your life.
Thai Salmon Rainbow Salad is one of the most favored of current trending foods in the world. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look fantastic. Thai Salmon Rainbow Salad is something that I’ve loved my entire life.
To begin with this particular recipe, we must prepare a few ingredients. You can have thai salmon rainbow salad using 18 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Thai Salmon Rainbow Salad:
- Make ready For the salad:
- Get 2 salmon steaks
- Take 1/2 small red cabbage shredded
- Make ready 1/2 small green cabbage shredded
- Make ready 1 avocado diced
- Get 1 mango peeled and diced
- Prepare 1 carrot grated
- Prepare 1 red pepper diced
- Get 1/2 red onion finely sliced
- Get For the dressing:
- Prepare 2 tablespoons peanut butter
- Prepare 3 tablespoons boiled water
- Take 2 tablespoons rice vinegar
- Prepare 2 tablespoons gluten free soy sauce
- Make ready 1 tablespoon honey
- Take 1 tablespoon lime juice
- Get few flakes of dried chilli
- Prepare salt and pepper for seasoning
Mann's Rainbow Salad contains cauliflower, broccoli, carrots and cabbage, and paired with their Kohlrabi 'Linguine', it makes this Thai salad so easy to throw together. This salad is rich in vitamins A and C and low in carbs and calories. Not only is it quick to make but so full of flavor. By choosing foods from every colour of the rainbow, you maximize the number of different micronutrients you're consuming.
Steps to make Thai Salmon Rainbow Salad:
- Season the salmon steaks with salt and pepper and cook on a medium heat in a shallow pan for about 4-5 minutes on each side - Make up the rainbow salad by chopping up the green and red cabbage, avocado, mango, carrot, pepper and onion
- In a small bowl make the dressing by stirring together the peanut butter, boiled water, rice vinegar, soy sauce, honey and lime juice - Add in a few chilli flakes and season with salt and pepper - Beat until it makes a smooth sauce
- Stir the dressing through the rainbow salad - Flake the salmon into large chunks - Stir through the salad and serve
I usually top it with a can of tuna or salmon, or a three bean salad I make myself. This rainbow salad power bowl pretty much sums up my nutrition approach: eat real food, eat as many colours as possible and focus on nutrient-density. Plus, I like to eat with my eyes so it's about the dish looking damn appetising, too. Notes: Salad components are flexible to some degree, but the following are what I consider must-haves for a complete kao yum: toasted coconut, dried shrimp (or dried fish). Season the salmon fillets with salt.
So that’s going to wrap it up with this special food thai salmon rainbow salad recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
