Pour this dressing on liberally, and enjoy every bite of this anti-inflammatory delight.
Pad Thai Salad serves 2
INGREDIENTS
Dressing:
• Juice of 2 medium limes
• 2 garlic cloves
• 1 inch ginger root
• 1 tbsp soy sauce
• 2 tbsp dry roasted peanuts
• 1 tbsp sesame seeds
• 1/2 to 1 tsp red chili flakes, depending on heat preference
• 2 tsp miso paste
• 5 Medjool dates, pitted
• 1/3 to 1/2 cup water to thin, start with a 1/3 cup and increase by the tablespoon until desired consistency is reached
Salad:
• 2 carrots, julienned
• 1 zucchini, julienned
• 1/2 cup red cabbage, thinly sliced
• 1/2 cup green cabbage, thinly sliced
• 2 radishes, sliced
• 1/2 red bell pepper, sliced
• 4 cups mixed greens
For serving:
• Fresh cilantro, chopped
• Green onion, chopped
• Jalapeno, sliced
• Sesame seeds
• Mung bean sprouts
• More peanuts as desired, crushed
• More lime
1. Prep all veggies. Then add all Dressing ingredients into a high speed blender and blend until smooth. Use a tamper as necessary. Add more water if needed to reach desired consistency.
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