Rainbow Pad Thai Zoodle Salad

chock-full of vegetables
Chock-full of vegetables
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Ingredients

Pad Thai dressing:
¼ cup Lime juice freshly squeezed
1 tbsp Ginger minced
1 clove Garlic minced
½ tsp Sesame oil toasted
¼ cup Coconut aminos
1 tsp Tamarind paste
1 tsp Maple syrup
⅓ cup Avocado oil
¼ cup Peanut butter or cashew butter/ or almond/sunflower seed butter
Salad ingredients:
1 ½ lbs Zucchini
1 (8 oz) Cucumber
1 cup Carrots grated
2 cups Purple cabbage shredded
½ cup Green onion thinly sliced
1 ½ cups (10 oz) Mango cubed, 10 ounces, from 1-2
2 cups Red bell pepper thinly sliced, 8 ounces, from 1
1 Avocado ripe, cubed
Garnishes:
½ cup Cashews toasted chopped
¼ cup Cilantro chopped

Nutritional information

316
calories
21,1g
fat
29,8g
carbohydrates
8,1g
protein
0 mg
cholesterol
90mg
sodium
Ingredients
  • Pad Thai dressing:

  • Salad ingredients:

  • Garnishes:

Rainbow Pad Thai Zoodle Salad

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This Rainbow Pad Thai Zoodle Salad is super healthy and bursting with vibrant vegetables, fruits, and herbs. Creamy cashew butter and tamarind paste with toasted sesame oil and lime juice give this dish its classic Thai flavors. And if you like pad Thai noodles and are looking for a fresh low-carb salad, this delicious zoodle salad will just fit the bill. Featuring an abundance of textures and flavors, this recipe is also light in fat plus naturally gluten-free.

Start by making a dressing in a blender. Spiralize the zucchini and cucumber into noodles. Then place the zoodles along with chopped veggies and mango in a salad bowl. Garnish with cashews and cilantro and serve with the dressing on the side. This light homemade dressing wonderfully coats a colorful combination of healthy vegetables, mango, and avocado. Perfect!

To make the Rainbow Pad Thai Zoodle Salad, you will need the following ingredients:

Ingridiens for Rainbow Pad Thai Zoodle Salad

Steps to make Rainbow Pad Thai Zoodle Salad

1

Make dressing

2

In a blender, combine ¼ cup freshly squeezed lime juice, 1 tablespoon minced ginger, 1 clove garlic, ½ teaspoon toasted sesame oil, ¼ cup coconut aminos, 1 teaspoon tamarind paste, 1 teaspoon maple syrup, ⅓ cup avocado oil, and ¼ cup cashew butter and blend until smooth. Refrigerate the dressing until ready to serve, or up to 4 days.

2

Spiralize zucchini and cucumber

3

Using the spiralizer of choice, spiralize 1 ½ pounds zucchini and 1 cucumber into noodles.

3

Combine salad ingredients

3

Place the spiralized zucchini and cucumber noodles along with 1 cup grated carrot, 2 cups shredded purple cabbage, ½ cup thinly sliced green onion, 1 ½ cups cubed mango, 2 cups thinly sliced red bell pepper, 1 cubed avocado into a serving bowl, or pile them onto a large serving platter.

4

Garnish

2

Garnish the salad with ½ cup toasted cashews and ¼ cup cilantro leaves.

5

Serve

Serve the salad with the dressing on the side and enjoy!

This healthy Rainbow Pad Thai Zoodle Salad features classic Thai flavors. Besides, it’s gluten-free and packs in the nutrients with plenty of healthy veggies, mango, and avocado. Give this easy recipe a go soon, and please come back to leave a comment with your thoughts.

Bethany is very passionate about maintaining a healthy lifestyle and clean diet. She’s trying to cut meat out of her diet as much as possible and focuses on cooking vegetarian food and fish. Bethany gets a kick from finding ways to add new twists to classic dishes. What’s more, thanks to her Asian roots, she’s great at combining different cuisines to come up with something extraordinary. Bethany’s recipes will inspire you to add new colors and flavors to your everyday meals.

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Recipe Reviews

Average Rating:
(5.0)
Total Reviews: 1
Athina

So bright and delicious salad! Thanks for sharing!

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