Morning Thai Salad

A great way to begin the day with greens and vegetables and lots of taste.

Morning Thai Salad (Serves 2) *Adapted from Forks Over Knives

  • 2 limes, juiced
  • 2 teaspoons lime zest
  • 2 tablespoons balsamic vinegar
  • 2 inch piece of ginger, grated
  • Pinch red pepper flakes
  • Ground black pepper to taste
  • 2 cups cooked brown rice
  • 8 oz. package of bean sprouts
  • 1 red pepper, diced
  • 2-3 cups napa cabbage, shredded
  • 1½ cups red cabbage, sliced very fine and chopped
  • ½ English cucumber, diced
  • 1 carrot, grated
  • 1 bunch green onions, thin slices
  • 2 tablespoons finely chopped red onion or shallots
  • ½ cup peanuts
  • ¼ cup finely chopped fresh basil
  • ¼ cup finely chopped cilantro


In a small bowl add the lime juice, zest, balsamic vinegar, ginger red pepper flakes and pepper and stir well.


In a large bowl combine remaining ingredients, rice, bean sprouts, red pepper, cabbage, cucumber, carrot, onion, peanuts, basil and cilantro. Drizzle dressing over salad and toss to combine.

Serve and enjoy.