Pad Thai Salad

Wednesday, April 08, 2015

Pad Thai Salad @ Elizabeth, Marie, and Me

          Today I want to share with you my favorite salad recipe: my Pad Thai Salad.  This recipe has ingredients that are reminiscent of pad thai, but contains only vegetables- no rice noodles and no meat.  If you would like, you can always top off the salad with shrimp or chicken breast.  The dressing is absolutely delicious and it is a match made in heaven when paired with all the crisp vegetables.  It's simple, but it's packed with flavor.  I hope you try it!  

Here are the ingredients you will need and directions on how to make it:

This recipe serves 4

Ingredients (Salad):
1 large zucchini
1 medium daikon radish 
2 cups shredded purple cabbage
2 medium carrots
1 small red bell pepper 
3 green onions, chopped
2 cups bean sprouts
1/4 cup cilantro (optional)

Ingredients (Dressing):
1/4 cup tahini
1/4 cup almond butter 
1/8 cup soy sauce (or tamari)
1 tsp ginger, grated 
4 tbsp lime juice
2 cloves of garlic
3 tbsp honey

1. Create "noodles" from the zucchini and daikon radish with a spiralizer and place them in a large bowl.  If you don't own a spiralizer, you can always use a vegetable peeler to create the vegetable noodles.
2. Chop all other vegetables (except bean sprouts) and add them to the bowl.  I used a julienne peeler to create thin strands of carrot, but that is completely optional.  
3. In a blender add all the ingredients for the dressing and blend until smooth.  The dressing may be a bit thick, so add water as needed (while blending) to achieve desired consistency. 
4.  Pour the dressing over the vegetables and toss together.


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