Organic Low-Carb Asian Rainbow Salad Recipe

This recipe is inspired by a salad I had at a restaurant several years ago. I have attempted to recreate it until I got it close to what I remember. My interpretation of the original salad turned out even better.

With all the crunchy veggies and tangy-tart flavor of the salad dressing, you can’t go wrong. Plus it’s full of a wide array of nutrients!

If you are eating the same boring side salad or even a dressed up Caesar salad, let me bring some color, flavor, and boost of nutrition to your table! This salad not only has a rainbow of colors, but it’s also packed with an array of nutrients.

Pack your salad in a jar and take it to work with you if you want to be the envy of all your coworkers!

Make sure you save a copy to your veggie board on Pinterest.  You’ll also want to print a copy for your weekly menu plan.

You’ll save time at dinner because making this salad is about as simple as it gets. If you want to add a bit more protein, grab a rotisserie chicken, and you’re good to go. You can also top it with some delicious salt block salmon!

If you have any leftovers when you make this salad, don’t worry, they hold up well and taste just as good the following day. This salad travels well, making it a perfect take along to any gathering, reunion, or a party.

Add spinach to a salad bowl, shred or finely chop the purple cabbage and carrots, dice the bell peppers, throw it all on top. Mix the dressing and drizzle on top. Stir. Serve. Enjoy. That’s really all there is to it, but people will think it was super complicated.

I know you want to get down to business making this recipe, so here it is.

Organic Low-Carb Asian Rainbow Salad Recipe

Tangy and Tart Asian Salad Dressing over a Rainbow of Veggies!

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Course: Bowl series, dinner, Lunch, Salad

Cuisine: American, Asian

Keyword: tamarind

Servings: 6

Calories: 141kcal

Author: Rebecca Huff

Ingredients

• 5 oz spinach
• 2 medium carrots shredded
• 1 small red cabbage shredded
• 1 bunch green onions sliced on the bias
• 1 tbsp black sesame seeds or tan if you prefer

For the dressing:

• 2 TBSP toasted sesame oil
• 3 tbsp rice vinegar (or coconut vinegar)
• ⅓ cup coconut aminos
• 1 tsp tamarind paste
• 2 tbsp unsweetened sunflower seed butter or cashew, really any nut butter will do with slight variation in flavor
• dash red pepper flakes

Instructions

• Mix salad dressing ingredients in a shaker bottle and set aside.
• Toss greens, carrots, cabbage, sesame seeds, green onions, and basil in a bowl
• Pour dressing on salad, toss to coat, enjoy!

Notes

If you like your salad drenched in dressing, double the dressing measurements.

Nutrition

Calories: 141kcal | Carbohydrates: 15g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Sodium: 361mg | Potassium: 440mg | Fiber: 3g | Sugar: 5g | Vitamin A: 6687IU | Vitamin C: 62mg | Calcium: 92mg | Iron: 2mg

Tried this recipe?Let us know how it was!