Multicolored Ribbons with Thai-style Vinaigrette Recipe

Ingredients

• 2 large carrots, peeled and thinly sliced into ribbons
• 2 large zucchinis, trimmed and thinly sliced into ribbons
• 2 large cucumbers, peeled and thinly sliced into ribbons
• 1/2 red onion, thinly sliced
• 1/4 cup chopped cilantro leaves
• 1/4 cup chopped mint leaves
• 1/4 cup chopped peanuts

For the Thai-style vinaigrette:

• 2 tablespoons fish sauce
• 2 tablespoons fresh lime juice
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 1 teaspoon toasted sesame oil
• 1 garlic clove, minced
• 1 green onion, thinly sliced
• 1/2 jalapeño, seeded and minced

Instructions

1. In a large bowl, whisk together the fish sauce, lime juice, rice vinegar, honey, sesame oil, garlic, green onion, and jalapeño to make the vinaigrette.
2. Add the carrot, zucchini, cucumber, and red onion ribbons to the bowl with the vinaigrette and toss to coat.
3. Let the salad sit and marinate for at least 10 minutes before serving.
4. Garnish with chopped cilantro, mint, and peanuts before serving.

Verdict

This multicolored ribbons salad is a refreshing and flavorful side dish or light lunch that’s bursting with colors and textures. The Thai-style vinaigrette adds a tangy and sweet flavor with a bit of heat. The herbs and peanuts give extra freshness and crunch. It’s a delicious way to eat your veggies!

Serving Suggestions

Serve the salad chilled or at room temperature. It pairs well with grilled meats or seafood, or as a side dish for Asian-inspired meals. You can also add some protein like grilled chicken or shrimp to make it a more substantial meal.