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)
- 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
- 1/2 cup toasted chopped cashews
- 1/4 cup chopped cilantro
- 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.
- 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.
- 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.
- Garnish the salad by sprinkling the cashews and cilantro over the top. Then serve the salad with the dressing on the side.
- 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.
The dressing makes about 1 1/2 cups. You may have leftovers which are great on regular leafy green salads as well.