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Organic Low-Carb Asian Rainbow Salad Recipe

Organic Low-Carb Asian Rainbow Salad Recipe

Rebecca Huff
Tangy and Tart Asian Salad Dressing over a Rainbow of Veggies!
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Course Bowl series, dinner, Lunch, Salad
Cuisine American, Asian
Servings 6
Calories 141 kcal


  • 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)
  • 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


  • 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!


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


Calories: 141kcalCarbohydrates: 15gProtein: 4gFat: 8gSaturated Fat: 1gSodium: 361mgPotassium: 440mgFiber: 3gSugar: 5gVitamin A: 6687IUVitamin C: 62mgCalcium: 92mgIron: 2mg
Keyword tamarind
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