Rainbow Pad Thai Salad

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!

Rainbow Raw Pad Thai Salad


-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


-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!

Rainbow Raw Pad Thai Salad Insta

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