This noodle salad is a vibrant blend of flavors, tastes and textures.
Salad
- 1/2 package pad thai brown rice noodles
- Toasted sesame seed oil
- 1 cup purple cabbage, finely shredded
- 1 cup green cabbage, finely shredded
- 1/2 cup carrots, shredded
- 1/2 cup yellow bell peppers, julienned
- 1/2 cup red bell peppers, julienned
- 1/2 cup scallions, thinly sliced
- 1 Granny Smith green apple, cored and julienned
- 2 cups spinach leaves
Follow the cooking instructions on the package of the pad thai noodles, then drain and place in a large bowl. Add a dash of toasted sesame seed oil and toss. Set aside to cool. Prepare the veggies and apple. Toss the cabbage, carrots, bell peppers, scallions and apple with the cooled noodles. Leave the spinach for later.
Sweet Chili Almond Dressing
- 3/4 cup almond butter
- 1/4 cup water
- 1/4 rice vinegar
- 1 Thai chili (remove seeds to tone down the heat if desired)
- 2 Tbsp lemon juice, freshly squeezed
- 2 Tbsp coconut nectar
- 2 Tbsp coconut aminos
- 1 Tbsp tamarind paste
- 1 Tbsp peeled ginger, minced
- 2 cloves garlic
Add all ingredients to a blender and blend until smooth. Add sea salt to taste.
Garnishes
- 1 avocado, sliced
- 1 cup bean sprouts
- 1/2 cup cilantro
- 1/8 cup toasted sesame seeds
- 2 limes, cut into quarters
When you are ready to serve, drizzle the sweet chili almond dressing over the salad and toss until all vegetables are evenly coated. Add the spinach leaves and toss lightly. Divide the salad onto plates or salad bowls. Place avocado slices on top and garnish with bean sprouts, cilantro, toasted sesame seeds and a wedge of lime.
