Pad Thai Veggie Salad with Spicy Peanut Sauce
Ingredients
- FOR THE SALAD
- 1/2 package approx. 8 oz pad thai noodles
- 1/2 head purple cabbage chopped
- 1/2 head napa cabbage chopped
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 2 cups baby spinach
- 1 cup shredded carrots
- FOR THE DRESSING
- 2 tablespoons olive oil
- 2 tablespoons sesame oil
- 1 tablespoon rice wine vinegar
- 1 teaspoon sugar
- 5 tablespoons tamari or low sodium soy sauce if not GF
- 3 tablespoons creamy peanut butter
- 2 cloves of garlic
- 1-2 jalapeños
Instructions
- Cook your noodles according to the package instructions, drain, and rinse under cold water.
- Add all of the salad ingredients to a large bowl and toss to combine.*
- Add all of the dressing ingredients to a food processor and puree.
- Add the dressing to the salad and enjoy!
Notes
*If you're like me and don't have a bowl large enough to easily combine all of the ingredients, you can leave each veggie in a smaller bowl and have everyone build their own salad.