Author: @tastyasfit

Serves: 4 large servings


  • Palmini Pad Thai
  • 1 can palmini pasta
  • 2 cups slaw mix
  • 1.5 cups red cabbage, very thinly sliced
  • 1 cup romaine or kale, very thinly sliced
  • 1 carrot, thinly sliced / julienned/ spiralized
  • 1 zucchini, thinly sliced / julienned/ spiralized
  • 1 bell pepper, very thinly sliced
  • 1/2 cup green onions
  • handful basil, minced

Optional topper: toasted cashews, chopped

Sauce  ( tip: double this sauce recipe and save in fridge for salads, pad thais, roasted veggies etc! ) 

  • 1/4 cup cashew butter
  • 2 tbsp toasted sesame oil
  • 2 tbsp low sodium tamari
  • 2 tbsp lime juice ( fresh )
  • 2 tbsp water
  • 1.5 tbsp rice wine vinegar (add more to taste)
  • 1 tbsp maple syrup
  • 3″ ginger knob, peeled, finely grated
  • 1 clove garlic, minced
  • 1/4 tsp sea salt ( + more to taste )


  1. Rinse your Palmini noodles in a colander. Pat dry.
  2. Add all of your salad ingredients (including dried off Palmini noodles) into a large mixing bowl. Mix all ingredients with salad tongs.
  3. Add all of your sauce ingredients in a separate bowl, be sure and grate your ginger into the bowl instead of chopping . Whisk until a cohesive creamy sauce remains. Add more water as needed to achieve sauce thickness of preference. Taste and adjust any ingredient!
  4. Pour your dressing over salad and massage dressing into salad. Once thoroughly mixed through, taste and adjust salt and lime.
  5. Top with your toasted chopped cashews!
  6. Allow dressing to marinate for fifteen minutes before serving. Store in a sealed container!

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