Pad Thai Salad

Colorful, crunchy and creamy plant-based Pad Thai with veg noodles

Ingredients

• 1 large cucumber or a few Persian cucumbers, julienned

• 2 medium carrots, julienned

• 1 medium zucchini (courgette), julienned

• 1 /2 large or 1 small red pepper, julienned

• 3 spring onions (scallions), julienned

• 1 large handful of cilantro (coriander, finely chopped

• 1 handful basil, finely chopped

• 1 handful of dry roasted peanuts, chopped or left whole

Dressing

• 3 Tbs toasted sesame oil

• 2 Tbs lime juice

• 4 cloves garlic, minced

• 1 Tbs grated fresh ginger

• 3 Tbs nutritional yeast

• 1 Tbs maple syrup

• 3 Tbs tahini (or peanut butter)

• 3 Tbs water (depending on desired thinness)

• 3 Tbs low-sodium tamari or soy sauce

Instructions

• Julienne all the vegetables

• Mix the dressing and pour it on to the vegetables 

• Sprinkle the herbs and peanuts on top and give it a good mix

Notes

• You can any other vegetables of your choice like shredded cabbage, finely-sliced snap pieas

• I like to add some crunchy tofu on top

Tip

• My easy and very quick way of cutting julienned strips is with a set of Australian veg peelers available at auskitchengadgets.com. I use the three that come in the package ALL the time.

*Please Note:  I only recommend products I like and use and do not receive any compensation for any product endorsements made on this site.

Adapted from and big thanks to Denise Cariou for the recipe and to @Crowmoonkitchen for the sauce recipe which he calls srsly good!!