Palmini Pad Thai
INGREDIENTS
- 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 )
INSTRUCTIONS
- Rinse your Palmini noodles in a colander. Pat dry.
- Add all of your salad ingredients (including dried off Palmini noodles) into a large mixing bowl. Mix all ingredients with salad tongs.
- 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!
- Pour your dressing over salad and massage dressing into salad. Once thoroughly mixed through, taste and adjust salt and lime.
- Top with your toasted chopped cashews!
- Allow dressing to marinate for fifteen minutes before serving. Store in a sealed container!
