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Pad Thai Salad

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This raw Pad Thai salad is reminiscent of the flavors of the noodle dish and is vegan and gluten-free, featuring crunchy vegetables and a peanut dressing.

Ingredients

Scale

For the salad

  • 2 large bunches chard
  • ½ small red cabbage
  • 4 carrots
  • 3 green onions
  • ½ cup peanuts
  • ½ cup fresh cilantro
  • 2 cups bean sprouts

For the peanut dressing

  • 2 tablespoons olive oil
  • 1 tablespoon soy sauce
  • 2 tablespoons white wine vinegar
  • 1 tablespoon peanut butter
  • 1 tablespoon water
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon hot sauce
  • 1/2 teaspoon ground ginger

Instructions

  1. Tear the leaves from the chard and discard the stems; then thinly slice the leaves (chiffonade). Shred the red cabbage and carrots (or, food processor makes for quick work). Thinly slice the green onions. Chop the peanuts and cilantro.
  2. In a small bowl, whisk together the olive oil, soy sauce, white wine vinegar, peanut butter, water, lime juice, hot sauce, and ground ginger.
  3. Place chard, cabbage, carrots, and green onions on a plate, then top with fresh cilantro and bean sprouts. Drizzle with dressing and top with chopped peanuts.

Notes

Inspired by Cupcakes and Kale

Find it online: https://www.acouplecooks.com/pad-thai-salad/