Pad Thai Salad – So good you’ll eat it two days in a row!

Pad Thai Salad, yes you read correctly. I know what you’re thinking, “Pad Thai Salad, that sounds too healthy. Where’s my starch?  You won’t miss the noodles or anything fried with this taste sensation. This recipe was so successful, my family asked to have it again the next night for dinner and trust me, that never happens.

The coolest thing about this is that it’s completely vegan. ( Oooo I said the “v” word…..) So, I take it you happen to be a carnivore? No problem, simply add some grilled chicken, prawns, or beef and voila the meal is fit for any hungry tyrannosaurus rex. But, if you would just try it at least once the way it is below, I promise you, you will not be asking,  “Where’s the beef?” You get all your protein from the beans and tofu.  If you are not fond of tofu, simply just don’t use it, but it helps to create a flavor romance that works great all together.

The beauty of this meal, is that it is chocked full of nutrients, tastes amazing,  is super healthy, and is easily modified to your specific taste. If you don’t like snap peas, use broccoli or cucumbers.   I keep the dressing on the side so leftovers will not become soggy. Also my people seriously sucked down the homemade dressing, so the following night I had to make another batch of the dressing in order to have enough for the second meal.  You could also serve some spring rolls or pot stickers as an appetizer, and use your dressing as a dipping sauce!

Just look at how beautiful this thing is. It’s truly like eating a rainbow.

Image

Photography copyright of Tika Moon Photography.
This recipe was adapted from http://www.eatingbirdfood.com/2014/02/kale-cabbage-pad-thai-salad/

Pad Thai Salad

My bowl made enough for three people, two dinners each.  My husband however is a quantity eater, so I think that this would be enough for 6 – 8 people depending on how hungry they are and if you served an appetizer with it..
Ingredients
  • 1/2 to 3/4  head of green cabbage, thinly sliced
  • 1 large bunch of kale, thinly sliced
  • 1 cup red onion, chopped
  • 1 cup yellow or orange bell pepper, chopped
  • 1/2 container of extra firm tofu, cubed
  • 1 large heirloom tomato, cubed
  • 2 carrots, shredded or about a cup of pre-shredded carrots
  • 1 bunch fresh cilantro, chopped
  • 1 cup snap peas – cut in half
  • 1/2 cup of celery – chopped
  • 1.5 cups of cooked chickpeas (pre-soaked and cooked) or 1 can of chickpeas
Light Pad Thai Dressing
  • 1/3 cup chopped peanuts
  • Juice of 2 limes (about 4-5 Tablespoons)
  • 3 Tablespoons Bragg’s Liquid Aminos (or low-sodium Tamari)
  • 1 Tablespoons water
  • 1 Tablespoon toasted sesame oil
  • 1 Tablespoon olive oil
  • 1 Tablespoon maple syrup
  • 1 Tablespoon Agave
  • 1 Tablespoon Red Wine Vinegar
  • 1 teaspoon sriracha (or more depending on your tastes)
  • 2 teaspoons fresh grated ginger – or ginger paste
  • 2 teaspoon garlic
 Instructions
Salad:
  1. Prepare all your veggies. Make sure they are chopped into similar sized pieces placing them in separate temporary prep bowls.
  2. Add the kale and the cabbage and mix together first in a large bowl.
  3. Take each of your veggies and place on top of the cabbage & kale mix, in a pie wedge shape, alternating colors.
  4. Add the cilantro and celery in the center.
  5. Present to your guests, family this way and they will be very impressed.
  6. Mix the salad at the table, and you are ready to serve.
Dressing:
  1. Combine all dressing ingredients into a small bowl and whisk with fork until smooth. The peanuts seem to float to the top, so right before serving, mix again.
  2. Place in a serving bowl (or gravy boat) and let each person scoop their dressing to their liking.
  3. Enjoy the yummiest salad ever!

This year I started making my own beans from scratch. They seriously just taste so much better. You do have to plan ahead, soak the beans overnight and then the chickpeas take about 2 hours to cook. I promise you it is so worth it. I made extra, and then used the rest in some minestrone soup  the next day.

Thanks for eating with me! I will try and figure out how to make a link to print the recipe, so it can be neat, tidy and fit all on one page.  If you know how to do that and are kind enough to share, I would love to know the secret.

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