Name: Chopped Rainbow Salad Bowls with Peanut Sauce
Total time: 30 min
Ingredients: 4 cups shredded napa or green cabbage; 2 tablespoons chopped fresh mint; 2 tablespoons chopped fresh basil; 2 cups cooked bulgur (see Tip); 1 red bell pepper, chopped; 4 medium carrots, peeled and chopped; 1 yellow bell pepper, chopped; 1 medium cucumber, chopped; 1 cup canned whole beets, chopped; 2 tablespoons sesame seeds; ½ cup smooth natural peanut butter; ¼ cup reduced-sodium soy sauce; ¼ cup water; 1 tablespoon rice vinegar; 1 tablespoon honey; 1 clove garlic, minced

Make good use of crunchy and colorful seasonal produce in these meal-prep-friendly vegetable bowls. With just 30 minutes of prep, you get four healthy lunches that are ready to grab-and-go. We use bulgur, which cooks faster and is higher in fiber than brown rice, but you could swap in quinoa (or any hearty whole grain). Feel free to add chopped cooked chicken, shrimp or tofu for extra protein.

Chopped Rainbow Salad Bowls with Peanut Sauce

cabbage

mint

basil

bulgur (see Tip)

red bell pepper, chopped

carrots,

yellow bell pepper, chopped

cucumber,

whole beets, chopped

sesame seeds

peanut butter

soy sauce

water

rice vinegar

honey

garlic,

Combine cabbage, mint and basil in a large bowl. Divide the mixture among 4 single-serving lidded containers. Top each with 1/2 cup cooked bulgur and equal parts of red bell pepper, carrots, yellow bell pepper, cucumber, beets and sesame seeds.


Whisk peanut butter, soy sauce, water, vinegar, honey and garlic in a small bowl. Divide the peanut sauce among 4 small lidded containers and refrigerate.


Seal the salad containers and refrigerate for up to 4 days. Dress with peanut sauce just before serving.


Used kamut for the grain. 3 stars for the idea prompt. The peanut sauce was not worth the effort, not much taste. The second day I made my own dressing with dijon mustard and white wine vinegar, much better.

It was edible, but not very filling or enjoyable to eat. Although it was very colorful and I'm sure nutritious, the flavors just didn't really mesh well. Probably won't make this again.

Made the recipe exactly as written, the  taste was not good maybe its the combo of mint and peanut butter, I just could not get past so I added brown rice vermicelli, and nouc cham sauce and it really improved. Next time I will use brown rice vermicelli in place of spelt, and the nouc cham dressing in place of the peanut butter dressing.

Made the Rainbow Salad.  The salad was beautiful. substituted farro because I had it. Bulgur is not easy to find where I am. the peanut dressing is awesome. Added roasted chicken strips in herbs of provence.

Tasty and fresh!  Omitted the beets and sesame seeds. More filling than expected, but definitely want to add plain, grilled chicken next time. It'll be great with the peanut dressing.

chopped rainbow salad bowls with peanut sauce

Total: 30 minutes

Author : Carolyn Hodges, M.S., RDN

Ingredients

Instructions

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