Rainbow Thai Salad by Olivia Scott

The secret to this beautiful recipe is the dressing. You can switch out the vegetables for ones you have in the fridge or in the garden. Enjoy!


1 cucumber, peeled and sliced into thin strips
3 carrot, peeled and sliced into thin strips
1/4 red cabbage, shredded
3 zucchini, peeled and sliced into thin strips
1 red capsicum, sliced into thin strips
1/2 cup mint leaves
1/2 cup coriander leaves
2 spring onions, slices


3 tbsp peanut butter
1/3 cup extra virgin olive oil
Juice of 2 limes
1/4 cup apple cider vinegar
1 tbsp coconut sugar
Pinch salt


Arrange veges and herbs in a large bowl or platter.

Place all ingredients for the dressing in a blender, and blend until smooth.

Drizzle over the arranged salad. When ready to serve, toss salad until well mixed.

Crack some fresh salt and pepper over it to serve.

Olivia x

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