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