Pad Thai Salad
I am a planner. Schedules are my friend. My calendar IS sexy. But as much as I love routine, I do not like having the same salad everyday. I don't know about you, but sometimes I get into slumps where my lunches become so uninspired. Not only will I avoid eating what I made, but I become so frustrated by my regimented lunches that I can't even figure out what I would want. This salad is a game changer. It's great because it doesn't even feel like a salad, but rather a cold pad thai - spiralized veggies, bean sprouts, spring onion and a creamy peanut sauce. You even get to twirl it on your fork instead of jabbing at lettuce. YES PLEASE.
Suggestion: if you don't have a spiralizer, use a peeler to create ribbons out of the carrots OR if you aren't fussed by the fork-twirling, cut the carrots and cucumber into very thin round slices.
Prep Time: 15-20 minutes
For the Salad
1 cup shredded purple cabbage
1/2 long english cucumber, spiralized
2 large carrots, spiralized
2/3 cup bean sprouts
1 red bell pepper, thinly sliced
1-2 spring onions, thinly sliced
2 tbsp chopped roasted peanuts
2 servings of any protein of your choice (tastes great with chicken or tofu!)
For the Dressing
2 tbsp natural peanut butter
1/4 tsp sesame oil
1 tbsp low-sodium soy sauce
1/2 tsp sriracha or hot sauce
2 tbsp water
1/4 tsp garlic powder
1 cm fresh ginger
Mix all of the dressing ingredients using a whisk or blender, until creamy and consistent. Alternatively, place ingredients in a jar and shake REALLY well. (I would not recommend trying to mix the ingredients by hand because the peanut butter tends to stay in clumps.)
Place spiralized cucumber and carrots at the bottom of a bowl and top with the other veggies. Garnish with roasted peanuts and add the protein of your choice.