Pad Thai Salad

Pad Thai Salad (serves 8-10)

Dressing:

2 tablespoons x flannerys organic tahini

2 x limes (juiced)

2 x teaspoons grated ginger

2 x tablespoons soy sauce

2 x tablespoons honey

1 x medium red chili - diced (to taste)

Salad:

2 x carrots - peeled into thin strips

2 x zucchini - peeled into thin strips

1/4 x red cabbage - sliced finely

1/2 punnet x mung beans

1 packet x bean sprouts

1/2 bunch coriander leaves

1/2 bunch mint leaves

4 x green shallots sliced finely

100g x spinach leaves

1 x continental cucumber - sliced

Mix vegetables together in a large bowl

mix dressing ingredients together and dress salad, allow to sit for 5 minutes while flavours combine.

keep leftover salad for the next day. Experiment with your favourite vegetables and asian herbs like thai basil, viet mint, kaffir lime leaf, capsicums, cherry tomatoes etc

carbs 9g; protein 7g; fat 3g

3 Comments

  1. April 24, 2016 at 1:35 am

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  2. June 14, 2016 at 1:47 am

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  3. June 15, 2016 at 5:29 pm

    Appreciate this post. Let me try it out.

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