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Pad Thai Salad Recipe

July 5, 2018

Skip the rice noodles and bring your favorite pad thai flavors to this fresh, veggie-filled salad. A cashew butter-based dressing whisked with tamari, rice wine vinegar, and garlic powder gets tossed with a vibrant medley of zucchini, arugula, carrots, and more. Make it on Sunday and pack it for midweek lunches, or enjoy it during a weekend picnic with friends.

Pad Thai Salad

Yield: 4 servings
Active Time: 25 minutes
Total Time: 1 hour

Ingredients

For the cashew dressing:
¼ cup Justin’s Classic 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

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 (6-ounces) cooked chicken breast, cubed
½ teaspoon sea salt

Instructions


Make the dressing:
Whisk all dressing ingredients together, including 2 tablespoons water. Add more water as needed, until the consistency is pourable.

Make the salad:
Add all salad ingredients to a large bowl and pour dressing over the top; gently toss until evenly coated.

Recipe credit: Angela Gaines

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