Get your Zoodle on!
Yeah, that is right. This Zoodle Pad Thai recipe is the bomb.com.
You can make a large batch and eat it for dinner and several lunches. Or bring it to a fiesta and share it with others. This is a refreshing Summer salad, however, it can be eaten year-round. You can mix and match ingredients depending on your taste.
As a Master Nutrition Therapist, my viewpoint is the more veggies and the bigger burst of colors on your plate the more nutrients you will receive. Often times I discuss the importance of antioxidants to our health.
Zoodle Pad Thai (gluten-free, grain-free, dairy-free, corn-free, soy-free, vegan… and yet amazingly delicious!)
You will need a spiralizer to prepare this dish. If you have not used a spiralizer I highly encourage you to try one out.
Try it out and leave a comment telling me how you liked it. Enjoy!
Zoodle Pad Thai
- 1/4 head of purple cabbage shredded
- 1 zucchini spiralized
- 1 yellow squash peeled and spiralized
- 1/2 cup red onion sliced thinly
- 6 radishes sliced thinly
- 2 carrots sliced thinly
- 2 celery stalks sliced thinly
- 3 green onions sliced thinly
- 1/2 red pepper julienned
- 2 large mushroom caps or 10 medium portobello mushrooms
- 1 tbsp coconut oil
- black sesame seeds and sunflower seeds for garnish
Pad Thai Dressing
- 1 fl oz fresh ginger grated
- 3 cloves garlic
- 2 tbsp coconut amines
- 2 tbsp rice wine vinegar
- 2 tbsp sesame oil
- 1/3 cup water
- 1 lime juiced
- 1/2 cup cashew butter or sunflower butter
- Combine all veggies in a large bowl.
- Combine all dressing ingredients in a shake bottle and shake it up!
- It is optional to top this salad with sautéed portobello mushrooms. To prepare them stir-fry 2 large mushroom caps or 10 medium portobello mushrooms in 1 tsp coconut for 5 minutes or until tender. You can also garnish salad with black sesame seeds and sunflower seeds. Enjoy!
- Top veggies with dressing, mushrooms, seeds, and enjoy!