Pad Thai Salad

Pad Thai Salad

Photos like this one may give the impression that our lives are full only of the freshest ingredients, and that we expertly cook and eat beautifully styled meals each day. Let me be the first to admit that my dinner this evening consisted of some brown rice, cottage cheese, and a piece of chocolate, and Alex a pickle, some refried beans, and a Clif bar. And we’ll most certainly have popcorn later. (Darn popcorn addiction.)

The good thing about eating is that you don’t have to be perfect. Which is hard, for people who feel like they have to have it all figured out in order to start. Or that there should be some sort of consequence or guilt for messing up.

To us, eating healthy is about embracing good things, enjoying splurges in moderation, and starting small, with what you know you can handle — be it one salad at a time.

This salad is a pretty tasty one to start with. It does take a while to prepare the fresh ingredients and the dressing, but it’s well worth it for the flavor. And while it doesn’t taste exactly like noodle dish of the same name, the flavors and textures are quite reminiscent. We were huge fans and hope you’ll enjoy too! It makes for a lovely light lunch, or side dish to contribute to a shared meal.

Props to our friend Kelly for this great idea — she pointed us to Cupcakes and Kale for the inspiration. And we used chard from our friend Anita of Homestead Growers, who will be stepping down next Saturday from many years selling at Indy’s farmer’s markets. Thanks to Anita for your hard work, smiling face and friendship!

Pad Thai Salad
 
by:
Makes: 4
What You Need
  • 1 to 2 large bunches chard
  • ½ small red cabbage
  • 3 green onions
  • 4 carrots
  • Bean sprouts
  • ½ cup peanuts
  • ½ cup (or more) fresh cilantro
  • 2 tablespoon olive oil
  • 1 tablespoon soy sauce
  • 2 tablespoon white wine vinegar
  • 1 tablespoon peanut butter
  • 1 tablespoon water
  • Juice from ½ lime
  • ¼ tsp Sriracha
  • ½ tsp ground ginger
What To Do
  1. Thinly slice (chiffonade) the chard. Shred the red cabbage and carrots (a food processor makes for quick work). Thinly slice the green onions. Chop the peanuts (if not already chopped) and cilantro.
  2. In a canning jar, combine 2 tablespoon olive oil, 1 tablespoon soy sauce, 2 tablespoon white wine vinegar, 1 tablespoon peanut butter, 1 tablespoon water,
  3. juice from ½ lime, ¼ teaspoon Sriracha, and ½ teaspoon ground ginger. Shake vigorously to combine (alternatively, whisk together in a small bowl).
  4. Place fresh ingredients together on a plate, making sure to add lots of cilantro and bean sprouts. Drizzle with dressing and top with chopped peanuts.
Notes
Inspired by Cupcakes and Kale

 

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14 thoughts on “Pad Thai Salad

  1. Tieghan

    So true!! Food blogging makes bloggers lives seem perfect. Everything always looks so pretty, but know really sees the mess that sits just outside of the photo. And know one would ever think that your dinner came from a bag, or a box, or from the freezer section!

    This salad is my salad! I love pad Thai, well really all Thai! This looks beautiful and sounds even better!

    Reply
  2. Belinda @themoonblushbaker

    Hahaha I swear my friends think all i eat is homemade stuff too. I think all cooks and bakers have their indulgences, they only problem is do they have guts to admit it. Lovely take on pad thai, less heavy than the original for lunch time!

    Reply
  3. Cookie and Kate

    I love love love this salad concept! And, I’ll admit that a few weeks ago, I subsisted entirely on yogurt and granola and ice cream for a week. I think I had half an orange at one point, too.

    Reply
    1. Sonja Post author

      Haha! Yes, it’s amazing even having a food blog you can still find plenty of nights for popcorn dinner and the like :)

      Reply
    1. Sonja Post author

      Oh, how funny — we’re on the same wavelength! We saw your post about it — looked delicious!

      Reply
  4. Sara {Home is Where the Cookies Are}

    You’re right – this looks so fresh! All your photos make me wish I had a garden right outside my kitchen door. I love shredded cabbage, and I especially like the addition of peanut butter and sriracha in this dressing! Yum! And we have a little popcorn addiction happening in our house too. . . .

    Reply
  5. Linda Poole

    One of my favorite restaurants here in the Cleveland area closed and will reopen…but it’s taking too long. They make the BEST pad thai…since I can’t wait, I’ll be trying your recipe…which I’m sure is less calories too!

    Reply

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