Thai-Style Singing Bowl Salad


I was inspired to create this recipe after a trip to my local deli – they had the most delicious looking Szechuan-style salad which was unfortunately dressed with a canola-oil vinaigrette (which I’m allergic to)…  So after whetting my appetite I decided to whip up a similar salad on my own, and it turned out so good, I’m glad I did!  I try to look at food allergies as blessings, rather than restrictions, and this way I know exactly what I’m putting in my body and feeding my family.  With a plethora of raw and rainbow colored veggies, you will truly feel OMazing after eating this salad – great for a pre or post-yoga snack (or if you’d prefer, a little guilt-free Netflix binge…which is what I’m about to do after this!)

Super-quick and easy, this recipe makes for the perfect light lunch or dinner.  I’ve listed the “dressing” ingredients below without indicating quantities, so that you can easily customize it to your tastes.  NOM <3

Attributes: vegan, gluten-free, grain-free, soy-free, nut-free, sugar-free, low-fat

Prep Time: 20 minutes
Serves: 4-6


1 (8 ounce) package frozen shelled edamame, cooked to package directions
¼ – ½ head purple cabbage, cored & julienned
2-3 baby bok choy, thinly sliced
2 large carrots, julienned*
1 medium red bell pepper, finely chopped
1 bunch green onions, thinly sliced
1 inch knob fresh ginger, grated (optional)


Fresh squeezed lime juice
Toasted sesame oil
Coconut aminos


Fresh chopped cilantro
Sesame seeds
Pink himalayan salt (to taste)


Combine edamame, purple cabbage, baby bok choy, carrots, red bell pepper, green onions, and ginger (if using) in a large bowl and toss to combine. Plate the salad and top each plate with a drizzle of toasted sesame oil, coconut aminos, and a squeeze of fresh lime. Garnish each plate with chopped cilantro, sesame seeds, and salt to taste.

* I highly recommend a julienne peeler for a super-fine slice – it makes this recipe quick and easy!  Click HERE to see the peeler I use 🙂

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