Description
This Pad Thai Salad Recipe is quick and easy to assemble, from bowl to your table in 25 minutes!
Ingredients
Scale
For the salad:
- 3 zucchini, spiralized
- 2 large carrots, spiralized
- 1 ½ cups thinly sliced red cabbage
- 4 cups arugula
- 1 cup basil leaves, torn
- ½ cup toasted cashews, coarsely chopped
- 2 cups chickpeas, lentils or peas
For the cashew dressing:
- ¼ cup cashew butter
- 2 tablespoons tamari or coconut aminos
- 1 tablespoon rice wine vinegar
- 1 tablespoon raw honey
- 1 teaspoon garlic powder
- 2 to 4 tablespoons water
Instructions
Salad:
Add all salad ingredients to a large bowl and pour dressing over the top; gently toss until evenly coated.
Dressing:
Whisk all dressing ingredients together, including 2 tablespoons water. Add more water as needed, until the consistency is pourable.
Notes
Tag me at @LoraUlrich if you try this recipe 👩🍳