Rainbow salad with kid-friendly Thai dressing [refined sugar free]
Katerina | Once a Foodie
red cabbage (about 1/4 a small head)
green beans (about 1-2 handfuls)
yellow capsicum (about half a large one)
watermelon (about 2 slices from a quarter, chopped)
cashews (about two handfuls)
tamari or gluten free soy sauce
garlic paste (or 1 garlic clove, crushed)
1/2 - 1
Chop all the salad ingredients into smaller than bite sized chunks. Separate into two bowls.
Place all the dressing ingredients in a small glass jar with a lid. With the lid tightly fastened, shake the dressing vigorously until combined.
Pour half of salad dressing into each bowl. Serve!
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(c) 2020 – copyright Once a Foodie (onceafoodie.com). All rights reserved.