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Rainbow Pad Thai Zucchini Noodle Salad | Get Inspired Everyday!

Rainbow Pad Thai Zucchini Noodle Salad



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
  • 18 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


  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.


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