Rainbow Pad Thai Zucchini Noodle Salad

Rainbow Pad Thai Zucchini Noodle Salad | Get Inspired Everyday!

Rainbow Pad Thai Zucchini Noodle Salad | Get Inspired Everyday!

Can you ever get enough of Pad Thai? I’m thinking not, as it hasn’t happened to me yet! Today’s version of Pad Thai is far from the classic, but stick with me because Pad Thai is delicious in all it’s forms.

I’ll admit to being of the school of thinking ‘why mess with a good thing’, but over the years I’ve begun to branch out with my recipes. And today’s salad version of Pad Thai is just such a recipe. With the warmer weather of summer coming, I wanted to create all the same comforting flavors, but in the refreshing form of a salad.

Rainbow Pad Thai Zucchini Noodle Salad | Get Inspired Everyday!

So I pulled together a rainbow of veggies along with zucchini noodles, and topped them with a flavorful Pad Thai dressing. And despite it being a departure from the classic, it’s been a huge hit. So if you love Pad Thai, but want something bright and refreshing for the summer months, I’ve got you covered!

I kept the recipe 100% vegan which makes it great to take to any potluck because it fits so many different diet restrictions, (paleo, clean eating, gluten free, dairy free, and vegetarian to name a few). Sometimes though I do add a bit of fish sauce to the dressing, and top it with grilled chicken/shrimp for protein. With a bit added protein, it makes a substantial meal, with no need to turn the stove on – which is a big bonus in my book!

Rainbow Pad Thai Zucchini Noodle Salad | Get Inspired Everyday!

Traditional Pad Thai sauce never has peanut butter/cashew butter in it. But I feel this super creamy sauce with the touch of cashew butter really makes this salad!

Rainbow Pad Thai Zucchini Noodle Salad | Get Inspired Everyday!

After you’ve blended up the dressing, it’s on to the spiralized zucchini and cucumber noodles. I used the 6mm blade on the Paderno 3-blade spiralizer because it’s creates a thicker noodle that I love in this salad.

Rainbow Pad Thai Zucchini Noodle Salad | Get Inspired Everyday!

Finally, you chop up all the veggies along with fresh mango. I love using the Champagne/Ataulfo variety of mango, (recognizable by it’s yellow/orange skin) because it’s extra sweet with a silky smooth texture.

Rainbow Pad Thai Zucchini Noodle Salad | Get Inspired Everyday!

Rainbow Pad Thai Zucchini Noodle Salad | Get Inspired Everyday!

Finally a sprinkling of chopped cashews, and a little fresh cilantro is the perfect finish. If you want to pack some of this for lunch the next day, keep the cashews and dressing separate. The salad without the mango and avocado will keep up to 4 days. But the mango and avocado does have a tendency to brown after 24 hours, so be sure and add it in fresh.

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Rainbow Pad Thai Zucchini Noodle Salad | Get Inspired Everyday!

Rainbow Pad Thai Zucchini Noodle Salad


  • Author: Get Inspired Everyday!
  • Prep Time: 30 mins
  • Total Time: 30 mins
  • Yield: 4-6 servings

Ingredients

Pad Thai Dressing:

  • 1/4 cup freshly squeezed lime juice
  • 1 Tablespoon minced ginger
  • 1 clove garlic, minced
  • 1/2 Teaspoon toasted sesame oil
  • 1/4 cup coconut aminos
  • 1 Teaspoon tamarind paste
  • 1 Teaspoon maple syrup
  • 1/3 cup avocado oil
  • 1/4 cup cashew butter, (or almond/sunflower seed/peanut butter)

Salad Ingredients:

  • 1 1/2 pounds zucchini, spiralized into noodles, 7 cups
  • 1 – 8 ounce cucumber spiralized, 3 cups
  • 1 cup grated carrot
  • 2 cups shredded purple cabbage
  • 1/2 cup thinly sliced green onion
  • 1 1/2 cups cubed mango, 10 ounces, from 1-2
  • 2 cups thinly sliced red bell pepper, 8 ounces, from 1
  • 1 ripe avocado, cubed

Garnishes:

  • 1/2 cup toasted chopped cashews
  • 1/4 cup chopped cilantro

Instructions

  1. Place all the ingredients for the dressing into a blender, and blend until smooth. Refrigerate the dressing until you’re ready to serve, or up to 4 days.
  2. Spiralize the zucchini and cucumber into noodles using the spiralizer of your choice. I used the Paderno 3-blade spiralizer with the 6 mm blade for a slightly thicker noodle.
  3. Then place the spiralized noodles along with all the chopped veggies and mango into a serving bowl, or pile them onto a larger serving platter.
  4. Garnish the salad by sprinkling the cashews and cilantro over the top. Then serve the salad with the dressing on the side.
  5. If you’d like to keep the salad for more than 24 hours, keep the dressing and cashews separate, and add the mango and avocado fresh when you’re ready to eat it. I often pack this salad into meal prep containers, with small containers of dressing alongside. Then I add the mango and avocado fresh so they don’t brown.

Notes

The dressing makes about 1 1/2 cups. You may have leftovers which are great on regular leafy green salads as well.

 

28 Comments on “Rainbow Pad Thai Zucchini Noodle Salad”

  1. This is so gorgeous! What a beautiful feast with all of those veggies. I bet this Pad Thai tastes amazing!

  2. I don’t see anything wrong with “messing” with Pad Thai when you’re using zucchini noodles! And, it’s always great to have a versatile, multi-diet recipe for potlucks.

  3. This salad looks absolutely mouthwatering! I love pad thai, and this colourful salad version sounds absolutely delicious, especially with the cashew butter in there 🙂

  4. Such a beautiful, colorful salad! Pad Thai is one of my favorite Thai foods and I love that you made a salad version. That dressing sounds amazing!

  5. Love that cashew butter in the sauce! This dish has so much colour, flavour and texture. I love that you’ve experimented with a traditional dish that everyone loves. Great recipe!

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