Servings: 3
Rainbow Salad with Peanut Vinaigrette
Ingredients
Rainbow Salad
- 1 1/4 cups (140g) fresh white corn kernels (on ear of corn)
- 1 cup (130g) frozen shelled edamame
- 3 cups (220g) shredded red cabbage
- 2 cups (95g) shredded carrots
- 1 cup (140g) blueberries
- 2 cups (75g) mixed greens
- 1/2 large red pepper, sliced
- 1/2 pound (227g) chicken breast, shredded
- 1 green onion, finely chopped
Peanut Vinaigrette
- 1 1/2 TBS creamy peanut butter
- 5 tsp rice vinegar
- 5 tsp water
- 1/2 tsp sesame oil
- 2 tsp honey
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- pinch of salt
- pinch of cayenne pepper
Instructions
- Place the corn in a microwave-safe bowl with a tiny pinch of salt. Cook it in the microwave for 45 seconds. Stir the corn and continue cooking it at 30-second increments until the corn starts to turn yellow.
- Place the edamame in a microwave-safe bowl and cook for 1 minute. Stir the edamame and cook the edamame at 30-second intervals until they are thoroughly warm. Let the corn and edamame cool for 5 minutes before mixing it in the salad.
- Mix all the ingredients for the rainbow salad in a large bowl.
- In a small bowl, mix all the peanut vinaigrette ingredients together. Pour it into the salad and mix well.
- Refrigerate any leftovers in an airtight container. Enjoy!
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