Rainbow Salad with Spicy Soy Dressing
- 2 tbsp CinSoy Soy Sauce
- 1 tbsp Fish Sauce
- 1/2 tbsp CinSoy Chili Crisp
- 2 tbsp Rice Vinegar
- 1 tbsp Sesame Oil
- 1 bunch scallions
- 1/2 bunch cilantro
- 1/2 small red cabbage (sliced)
- 3 carrots
- 5 Persian cucumbers
- 1/2 cup edamame
- 1/2 avocado
- Protein - Crispy CinSoy Tofu is the obvious choice!
- Sesame seeds for garnish
- In your mixing bowl, add the vinaigrette ingredients and mix. Adjust to your liking.
- Prepare your vegetables: Smash cucumbers with the side of your knife and cut into bite size pieces. Peel and shred the carrots or julienne. Thinly slice the cabbage. Roughly chop the cilantro and slice the green onions.
- Toss the cucumbers with the vinaigrette first to allow them to absorb the flavor. Finish by tossing the rest of the salad together.
- Serve in bowls and top with sliced avocado, sesame seeds and crispy tofu.