Raw Thai Veggie Salad

Happy happy Friday, internet friends!!!

I am SO bummed that my awesome time off is already coming to a close. But I’m excited to start my new job on Monday, and I’m really happy that I actually am going to finish the gigantic to do list I made myself for my time off. I tend to make incredibly unrealistic lists, and this one was HUGE, but I only have two things left! Woo hoooooo!

I just hope that I keep up all the cooking after my new job starts. It has been a GREAT week and a half of homemade meals with all kinds of fun parts and components. Luckily this one is easy for a weeknight meal, so fingers crossed I keep it up….!

Today I’m sharing a fantastic raw Thai veggie salad I made to go with some fantastic Thai red curry pasta (posting that recipe soon too!) This came together in less than 10 minutes and was fantastic. I grabbed what I had on hand, and you can easily sub whatever you have on hand and like raw! The dressing is just fantastic and flavorful and really makes raw veggies a lot more exciting to eat!

Raw Thai Veggie Salad

2015-07-10 12:55:16

Serves 2

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for the dressing

1. 1/4 C seasoned rice vinegar
2. 2 t honey
3. 1 1/2 t toasted sesame oil
4. 1 t hot chili oil
5. 1/4 t hot chili flakes (I used the ones at the bottom of my chili oil, but crushed cayenne would be perfect instead)

for the salad

1. 1/4 C red onion, chopped
2. 1/2 C bell pepper, chopped (orange is BEAUTIFUL in here!)
3. 1/2 C cilantro, chopped
4. 1/2 C sugar snap peas, sliced
5. 1 C cooked edamame

for the dressing

1. Whisk everything together! Taste it to see if it needs salt or any other adjustments!

for the salad

1. Toss all salad ingredients in the dressing. I refrigerated it for about an hour before eating and that was great.

Nutrition Facts Per Serving

1. Calories 270; Calories from Fat 110; Total Fat 12.2g; Saturated Fat 1.5g; Sodium 143mg; Total Carbohydrates 26.0g; Dietary Fiber 6.7g; Sugars 10.0g; Protein 17.5g

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