Gluten Free Thai Salad With Sesame Vinaigrette
Are you ready to eat healthy but the idea of chowing down on another carrot stick turns your face as green as that kale smoothie you have been trying to suck down since yesterday? Does the thought of eating one more bowl of steel cut oats take your stomach of steel and bend it out of shape? Before your brain becomes as scrambled as those egg whites you have been eating for breakfast every. single. day. for the past two weeks trying to come up with healthy recipes that aren’t as bland as your great aunt’s mashed potatoes; let me save you hours of searching through thousands of recipes on Pinterest and share one of my favorite salads with you.
Now I am the first to admit that I love a salad slathered in ranch, with mountains of cheese, and enough sunflower seeds to supply the Red Sox for a year as much as the next person. Let’s be honest though, at some point just because you call it a salad doesn’t mean it’s healthy. In fact, did you know many salads you order at your favorite restaurants contain over 1,000 calories?
Now before you stop reading, thinking all hope is lost and any salad you would actually want to eat will be worse for your waistline than a big mac, just quit (not reading because you are about to get to the good news, but being such a negative Nancy… it’s as bad for your health as that 1,000 calorie salad you just realized you have eaten a million times). This Thai salad is not only healthy, it is full of enough flavor and flare to make your taste buds do a happy dance with each and every bite.
Making this salad is quick and easy. First, to make the dressing place olive oil, minced garlic, gluten free soy sauce, water, apple cider vinegar, honey, pure sesame oil, ginger, and lime juice into a blender. Puree all of the dressing ingredients until they are smooth, taste the dressing, and make any adjustments desired. Transfer the dressing into a sealable container and place it into the refrigerator until the salad is ready to serve.
Next, thinly slice one red bell pepper, one yellow bell pepper, and three green onions and then set them aside. Now finely chop one cup of cilantro and one cup of cashews and then set them aside. Next, shred several large carrots (or if you are like me, open your bag of pre-shredded carrots), measure out two thirds cup, and set them aside.
Now grab a large salad bowl and toss together the spinach, red and yellow bell peppers, green onion, cilantro, cashews, and carrots until the ingredients are evenly spread throughout the salad. Drizzle the salad with a generous amount of dressing, toss several times, and serve immediately (this salad can be made ahead of time, just be sure to leave the dressing and cashews off until you are ready to serve). Hope you love this as much as we do!
Prep Time: 30 Minutes Total Time: 35 Minutes
-7 cups fresh spinach
-2/3 cup shredded carrots
-1 red bell pepper, thinly sliced
-1 yellow bell pepper, thinly sliced
-1 cup cilantro, finely chopped
-3 green onions, thinly sliced
-1 cup cashew, finely chopped
-1/3 cup olive oil
-1 tablespoon minced garlic
-3 tablespoons gluten free soy sauce
-1/2 teaspoon lime juice
-2 tablespoons water
-1 tablespooons gluten free pure sesame oil
-2 tablespoons apple cider vinegar
-3/4 tablespoon ginger paste
Place olive oil, minced garlic, gluten free soy sauce, water, apple cider vinegar, honey, pure sesame oil, ginger, and lime juice into a blender. Puree all dressing ingredients until smooth. Taste dressing and make any adjustments desired. Transfer dressing into a sealable container and place into the refrigerator until salad is ready to serve.
Next, thinly slice the red bell pepper, yellow bell pepper, and green onion and set aside. Finely chop the cilantro and cashews and set aside. If you do not buy pre-shredded carrots, shred the carrots and set aside.
In a large salad bowl toss together the spinach, red and yellow bell peppers, green onion, cilantro, cashews, and carrots until the ingredients are evenly spread throughout the salad. Drizzle salad with the dressing, toss several times, and serve immediately (this salad can be made ahead of time, just be sure to leave the dressing and cashews off until you are ready to serve).
Recipe adapted from: Pinch Of Yum