Raw Rainbow Pad Thai Salad

This time of year, every time I make something I think - "Can I do this during the school year?" Answer: YEP! Spiralize everything on Sunday, and make individual containers. This could easily be my lunch every day.

Also - this was my first time to try hemp seeds!

Sweet potato noodles were for Cajun Sweet Potato Noodles!

Salad:
1 medium zucchini, spiralized
2 large carrots, julienned (I spiralized)
1 red pepper, thinly sliced
1 c thinly sliced red cabbage (I also spiralized this!)
1/2 c frozen edamame, thawed
3 green onions, thinly sliced
1/2 tbsp hemp seeds
1/2 tbsp sesame seeds

Peanut dressing:
1 tsp minced garlic
1/4 c PB2 (powdered peanut butter, go ahead and mix it with water)
2 tbsp fresh lime juice
2 tbsp low-sodium soy sauce
2 tbsp water
2.5 teaspoons pure maple syrup (or other sweetener) (I used Stevia)
1/2 tbsp toasted sesame oil
1 tsp freshly grated ginger



Prep vegetables. Add the zucchini, carrots, pepper, and cabbage into one or two large bowls. Toss with hands to combine.

Prepare the dressing by processing all dressing ingredients in a mini processor (or simply whisk by hand). The dressing may seem a bit thin at first, but it thickens as it sits.

Top bowls with edamame, green onion, hemp seeds, and sesame seeds. Pour on dressing and enjoy!

Original recipe found here.