Friday, July 5th, 2013...7:36 pm

Vegetable Pad Thai Salad

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There probably isn’t a Thai dish that I don’t like. When I order Thai food at a restaurant, I always order extra veggies, because it seems like there just isn’t enough. One of the greatest things about this recipe is that it is not made from a base of noodles, but of veggies. The original recipe is here. I used the sauce recipe almost exactly and it is fabulous! The veggie part of the recipe, I changed just to simplify it because I did not have all the ingredients listed, and it turned out great. The veggies are turned into “noodles”, by spiralizing them. Okay, I don’t have a spiralizer either, so I just used my julienne peeler. It is awesome and I love it. So because everything is raw, this makes for a great salad on a hot day. No cooking required!

Vegetable Pad Thai Salad

2 medium zucchini, julienned

2 medium carrots, julienned

1/2 red bell pepper, very thinly sliced

Dressing

2 garlic cloves, crushed and peeled

1/4 c. almond butter

2 tbsp. fresh lime juice

2 tbsp. soy sauce

2 tbsp. water

3 tbsp. pure maple syrup

2 tsp. grated ginger

2 tsp. toasted sesame oil

2 tbsp. toasted sesame seeds

Combine the first three ingredients in a large bowl. In a food processor, add the garlic and process til it is minced. Then add all the rest of the ingredients for the dressing except for the sesame seeds. Save them for later. Process until smooth. Pour the dressing over the veggies and top with the sesame seeds.

 



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