This Thai flavours salad is inspired by a grocery store salad, believe it or not, that I grabbed around Christmas time when my son had a hockey tournament all day. I was frankly impressed although I have no idea what were the dressing ingredients and thank goodness most of it drained to the bottom of the container. But it was super delicious and I have created my better version we have been eating for a few weeks now.
First of all, this is the salad that keeps on giving. It can be refrigerated for a few days and without greens for even longer. Just add spinach right before serving. My mom used to marinate sweet and sour cabbage and this salad is totally it – the longer it sits, the more flavourful it becomes.
Secondly, I will be honest and admit that after Holiday reality hit me hard this week as I was putting a swim suit on going into a hot tub. I mean my reality is a few lbs but I can see it! I’m used to wearing short shorts and am not willing to give up that luxury. Plus I have a beach on a horizon. Oh my, good luck to me. I should first stop drowning the stress from my 4 year old’s tantrums in a glass of wine. So hard though…
Anyways, make this salad and please use what you have, don’t go crazy. I try to have cooked quinoa and/or brown rice in the fridge for a week, so that part is easy. Use any colour cabbage – I tried white and it was awesome. Purple looks pretty for pictures. I saw pea shoots that day at the store and added a few – frankly nothing special taste wise, probably nutrition wise though. I coarsely chopped whole almonds but slivered or sliced would work great. I can never justify to buy them.
That’s it. Oh, if you like a heat kick add more chili pepper flakes. I kept salad kid friendly in high hopes my kids will eat it. Enjoy!
And before you go and make the salad, I want to let you know that I totally suck at writing guides on how to first do anything right in the kitchen. That’s why you don’t see any of those posts on iFOODreal. I love bashing and trashing big GMO conglomerates, look into protein powder ingredients or do recipe round ups but guides are not my thing.
As many of you have made some New Year resolutions to eat clean as from this year and forever, I thought you would appreciate this new book “Conquering Your Kitchen” by Annemarie Rossi. It is basically a guide on “how to plan meals, shop, and cook real food with confidence and purpose”. I really should get the planning part out of this book because I suck at that too. Now you know everything about me – I can cook but I can’t tell you how I do it LOL.
- 2 tbsp olive oil, extra virgin
- 2 tbsp maple syrup or raw honey
- 3 tbsp rice vinegar
- 1 tsp salt
- 1/4 tsp red chili flakes (more to taste)
- 1 cup wild and brown rice, cooked (only brown rice is OK)
- 1 cup quinoa, cooked
- 1 large red bell pepper, chopped
- 1 lb red or white cabbage, sliced
- 1 cup peas or shelled edamame
- 3 large green onions, chopped
- 1/2 cup cilantro, chopped
- 2 - 3 handfuls baby spinach
- 1/2 cup almonds (optionally toasted)*
- Pea shoots (optional)
- In a small bowl, whisk Sweet Chili Dressing ingredients.
- In a large bowl, add Salad ingredients, pour dressing over and gently toss to combine.
*To toast almonds, cook in a small skillet on low - medium until lightly golden, stirring frequently.
Servings Per Recipe: 6
Amount Per Serving = 1.5 cups:
Total Fat: 11.9 g
Cholesterol: 0.0 mg
Sodium: 453.1 mg
Total Carbs: 33.1 g
Sugars: 10.6 g
Dietary Fiber: 7.0 g
Protein: 7.8 g
WW Points+: 7