This salad was my (very flavorful) lunch last week! I especially loved the dressing, which I could see myself using for other dishes as well . . . spring rolls, dips, and maybe even served on top of a “real” pad thai 🙂 Short, quick, and easy post today!
Ingredients:
-1 medium zucchini, spiralized
-2 large carrots, chopped
-1 red pepper, thinly sliced
-1 Cup red cabbage, thinly sliced
-3 green onion, thinly sliced
-1 Tablespoon hemp seeds
-1 teaspoon sesame seeds
-I also added a bunch of steamed broccoli & cherry tomatoes
-Edamame — I forgot to buy this at the grocery store so I used white beans instead! —
-Greens of your choice
For The Dressing:
-1 clove garlic
-1/4 Cup raw almond butter
-2 Tablespoons fresh lime juice
-2 Tablespoons Tamari
-2 Tablespoons Water
-2.5 teaspoons maple syrup
-1/2 Tablespoon sesame oil
-1/4 teaspoon ground ginger
Directions:
-Prep vegetables. Add the zucchini, carrots, pepper, & cabbage into a large bowl. Toss with hands to combine
-Prepare the dressing by processing all dressing ingredients in a food processor, or whisk by hand. The dressing may seem a bit thin at first, but it will thicken as it sits
-Top bowls with edamame (or beans of your choice), green onion, hemp seeds & sesame seeds
-Pour on dressing & enjoy!