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
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
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.