Thai Rainbow Salad

For the dressing:
  • ¼ c. creamy peanut butter
  • 3 T. lime juice
  • 2 T. soy sauce
  • 1 T. maple syrup or honey
  • 1 T. rice vinegar
  • 1 T. toasted sesame oil
  • 1 tsp. fresh grated ginger
  • 1 clove garlic, finely minced
  • ¼ tsp. cayenne pepper, optional
  • 2 T. warm water for thinning dressing
For the Salad:
  • 1 (15 oz.) can chickpeas, drained and rinsed
  • 3 c. finely chopped rainbow chard
  • 2 c. chopped spinach
  • 1 yellow bell pepper, diced
  • 1 red bell pepper, diced
  • ½ c. sliced radishes
  • ¼ c. chopped green onion
  • ½ c. fresh chopped cilantro
  • ¼ c. chopped roasted peanuts

To make the dressing, combine all of the ingredients except the warm water in a resealable glass jar. Shake vigorously to combine and add enough of the warm water to thin the dressing to suit your tastes. Set aside.

To assemble the salad, combine all of the ingredients in a large, shallow bowl. Add the dressing and toss well to coat. If you are not going to be serving the salad immediately, wait until ready to serve to add the chopped peanuts and dressing until ready to serve.

  • Yields: 4 servings
  • Preparation Time: 15 minutes
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