Rainbow Salad with Spicy Thai Dressing

By Chef:  Carla Aguas
Posted: January 12, 2011


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This vibrant Rainbow Salad has wonderful mixture of refreshing and crunchy veggies topped with a creamy Spicy Thai Dressing.  So enjoy feeling energised and fit with this super salad!


Rainbow Salad:

  • 3 c Romaine Lettuce
  • 1 small head Radicchio
  • 1 large Carrot, peeled
  • 1/2 Cucumber
  • 1 Red Pepper

Spicy Thai Dressing:

  • 2 tbls Coconut Oil, melted
  • 2 tbls Tahini
  • 1 tbls Braggs Liquid Aminos, Soy Sauce or Nama Shoyu (Raw Soy Sauce)
  • 1 tsp dried Coriander
  • 1 tsp Lemon juice
  • 1 tsp Sriracha or 1/2 tsp Cayenne Pepper
  • 1/2 tsp Sesame Oil
  • 1/3 c Filtered Water


Rainbow Salad:

1. Wash all the veggies and spin or pat dry.

2. Start by cutting the romaine lettuce and purple radicchio into fat strips.

3. Next slice the carrots diagonally.

4. Then cut the cucumber in half long ways and slice into half moons.

5. Lastly cut the red pepper in fourths, remove the seeds, and slice into strips.  Toss all the veggies into a large bowl and set aside.

Spicy Thai Dressing:

1. Blend all the ingredients in a Magic Bullet or blender for 30 seconds or until the dressing turns a light tan color.

To serve:

1. Pour half the Spicy Thai Dressing over the Rainbow Salad and toss.

2. Pour the remaining dressing over the salad and toss again.

3. Plate and enjoy immediately.


If you enjoying this salad later, keep the dressing separate.  If the dressing has become solid in between time, this is just the coconut oil returning to its natural state. Warm dressing container in your hands or run under hot water to liquify.