Pad Thai Salad

January 6, 2013

We had 4 zucchinis inwards our veggie box concluding week, as well as nosotros diligently used them all up before they lost their freshness. And every bit shortly every bit nosotros got through them, 1 of Cindy's colleagues gave her the biggest zucchini you've always seen. So it was dorsum to the drawing board. I was quite taken past times the zucchini ribbons that Cindy whipped upwardly a few days earlier, as well as hence nosotros went for to a greater extent than or less other recipe that used the same basic approach - vegangela's raw pad thai.

This was to a greater extent than involved, alongside a fair chip of peeling as well as slicing to plow the veggies into ribbons. But 1 time you've got them all prepped you're basically done, as well as hence it's even as well as hence something you lot could seat together on a weeknight. We made it fifty-fifty to a greater extent than suitable to the lazy laid upwardly past times dropping the greenish onions as well as sprouts, swapping out existent ginger as well as garlic for pickled as well as powdered respectively as well as past times simply using the peanut butter nosotros had inwards the closet instead of the almond butter. And it was even as well as hence pretty damn proficient - fresh as well as healthy, alongside lots of squelch as well as oodles of flavor from the dressing. 

This version of the recipe even as well as hence alone used upwardly one-half of our zucchini, but made ridiculous amounts of nutrient - nosotros were eating it for days. I was impressed alongside how good it held upwardly - things got a chip soggy but it maintained a surprising freshness fifty-fifty ii or 3 days later, as well as the longer you lot left it the to a greater extent than the flavours soaked into the veggies.

Pad Thai salad

(adapted from vegangela's recipe)

1/2 loving cup or as well as hence of roasted peanuts

vegetables

3 cups zucchini, sliced into ribbons

2 cups scarlet cabbage, shredded

2 pocket-sized carrots, sliced into ribbons

2 teaspoons pickled ginger, finely chopped

dressing

1/4 loving cup tahini

1/4 loving cup peanut butter

juice of 1 lime

1/4 loving cup tamari

2 tablespoons agave nectar

milkshake of garlic powder

Combine all the dressing ingredients inwards a large bowl as well as whisk them together. 

Throw inwards the veggies as well as toss, making certain everything larn nicely coated. Let it sit down for a land if you've got time, the veggies volition soften to a greater extent than as well as soak upwardly the dressing. 

Serve, alongside the peanuts thrown inwards at the concluding minute.