This bright Thai salad pin is full of crunchy bits and fresh flavors. It doesn't have any gluten and is full of bright vegetables, fragrant herbs, and a tangy dressing.
Ingredients: 1 cup shredded carrots. 1 cup shredded red cabbage. 1 red bell pepper, thinly sliced. 1 yellow bell pepper, thinly sliced. 1 cucumber, thinly sliced. 1/2 cup chopped fresh cilantro. 1/4 cup chopped fresh mint leaves. 1/4 cup chopped peanuts ensure gluten-free. 1/4 cup gluten-free soy sauce. 2 tablespoons lime juice. 2 tablespoons rice vinegar. 2 tablespoons sesame oil. 1 tablespoon honey or maple syrup. 1 teaspoon grated fresh ginger. 1 garlic clove, minced. Salt and pepper to taste.
Instructions: Shred carrots, red cabbage, cucumber, red and yellow bell peppers, mint leaves, and peanuts. Put all of these ingredients in a large bowl and mix them together. To make the sauce, mix gluten-free soy sauce, lime juice, rice vinegar, sesame oil, honey or maple syrup, minced garlic, ginger, salt, and pepper in a small bowl. Add the salad to the dressing and toss until everything is well covered. Put the dish in the fridge for at least 30 minutes with the lid on to let the flavors mix. Check the seasoning and make any necessary changes before serving. If you want, you can add more chopped peanuts, cilantro, and mint leaves as a garnish.
Prep Time: 15 minutes
Cook Time: 0 minutes
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