Rainbow Crunch Salad with Peanut Dressing | plantbaes (2024)

Why This Recipe Works

• Easy to Prepare: Pre-cooked the rice, or better yet, use leftovers from the night before. Frozen edamame is pre-cooked, so you just have to let them thaw, and the rest of the veggies are chopped raw for a super easy assembly.
• Versatile: This dish can be easily adapted with tahini for a nut-free version or adjusted for spice levels. Swap the veggies with what’s available to you!
• Nutrient-Dense: Packed with vitamins, protein, and fiber, it’s a super nourishing choice that doesn’t compromise on taste.
• Colorful Presentation: The vibrant mix of forbidden rice, vegetables, and mango offers an appealing and appetizing look, as well as the health benefits of eating the rainbow.
• Flavorful Dressing: The Spicy Peanut Ginger Sauce adds a rich, savory, and slightly spicy flavor that beautifully ties the whole salad together.

Ingredient Notes

• Forbidden Rice: Also known as black rice, it is rich in antioxidants and fiber. A visually striking and nutritious base for the salad.
• Edamame: These young soybeans are a great source of plant-based protein and fiber. Pre-cooked for convenience, they can be used directly after thawing, adding a fresh, green crunch.
• Mango: Adds a sweet, tropical flavor to the salad. Using frozen mangoes when out of season ensures this dish can be enjoyed year-round.
• Spicy Peanut Ginger Sauce: A blend of peanut butter, lime juice, chili, and other ingredients creates a creamy, flavorful dressing. For a nut-free version, tahini can be substituted without losing the essence of the dish.
• Avocado: Offers a creamy texture and is high in healthy fats, contributing to the salad’s satisfying feel.

Step-By-Step Instructions

Start by cooking the forbidden rice according to the package instructions. Blend the peanut butter, lime juice, chili, garlic, ginger, coconut sugar, tamari (or soy sauce), and soy milk until smooth. If a blender is not available, mince the chili, garlic, and ginger finely and whisk all the ingredients together, adjusting the liquid as needed to reach the desired consistency. Combine the cooked rice, edamame, red bell pepper, white and red cabbage, mango, avocado, mint, green onions, sesame seeds, and fried shallots in a large bowl. Drizzle with the Spicy Peanut Ginger Sauce and enjoy your Rainbow Crunch Salad with Peanut Dressing!

Variations and Tips

• For a nut-free version, substitute peanut butter with tahini.
• Adjust the spice level by skipping the chili or keeping the seeds based on your preference.
• To maintain freshness in leftovers, keep the sauce separate and only dress the portion you plan to eat.
• Boost the protein by adding tofu or tempeh for a more filling meal.
• Enhance the crunch with additional nuts or seeds, like chopped almonds, sunflower seeds, or pumpkin seeds.
• Leftovers: keep the salad and dressings in the fridge, separated in airtight containers, until ready to enjoy again.
• Swap the veggies: use what is available to you; shredded carrots, finely chopped kale, cilantro, or diced cucumber would be a great addition.

Why You’ll Love This Rainbow Crunch Salad with Peanut Dressing

• Colorful
• Nutrient-rich
• Flavorful
• Easy to make
• Versatile