Yields6 Servings
Prep Time20 minsTotal Time20 mins
AuthorJessica Lee ReaderCategory, DifficultyIntermediate

Zoodle Pad Thai
(gluten-free, grain-free, dairy-free, corn-free, soy-free, vegan... and yet amazingly delicious!)

Get your Zoodle on!

Yeah, that is right. This Zoodle Pad Thai recipe is the bomb.com. You can make a large batch and eat it for dinner and several lunches. Or bring it to a fiesta and share it with others. This is a refreshing Summer salad, however, it can be eaten year-round. You can mix and match ingredients depending on your taste. As a Nutritionist, my viewpoint is the more veggies and the bigger burst of colors on your plate the more nutrients you will receive. Often times I discuss the importance of antioxidants to our health. 

Zoodle Pad Thai (gluten-free, grain-free, dairy-free, corn-free, soy-free, vegan... and yet amazingly delicious!)

You will need a spiralizer to prepare this dish. If you have not used a spiralizer I highly encourage you to try one out.

Ingredients
 ¼ head of purple cabbage shredded
 1 zucchini spiralized
 1 yellow squash peeled and spiralized
 ½ cup purple onion sliced thinly
 6 radishes sliced thinly
 2 carrots sliced thinly
 2 celery stalks sliced thinly
 3 green onions sliced thinly
 ½ red pepper julienned
 2 large mushroom caps or 10 medium portobello mushrooms
 1 tbsp coconut oil
 black sesame seeds and sunflower seeds for garnish
Pad Thai Dressing
 1 fl oz fresh ginger grated
 3 cloves garlic
 2 tbsp coconut amines
 2 tbsp red wine vinegar
 2 tbsp sesame oil
  cup water
 1 lime juiced
 ½ cup cashew butter or sunflower butter
Directions
1

Combine all veggies in a large bowl.

2

Combine all dressing ingredients in a shake bottle and shake it up!

3

It is optional to top this salad with sautéed portobello mushrooms. To prepare them stir-fry 2 large mushroom caps or 10 medium portobello mushrooms in 1 tsp coconut for 5 minutes or until tender. You can also garnish salad with black sesame seeds and sunflower seeds. Enjoy!

4

Top veggies with dressing, mushrooms, seeds, and enjoy!

Recipe content ©Vitalized Body, Jessica Lee Reader. All rights reserved.

Ingredients

 ¼ head of purple cabbage shredded
 1 zucchini spiralized
 1 yellow squash peeled and spiralized
 ½ cup purple onion sliced thinly
 6 radishes sliced thinly
 2 carrots sliced thinly
 2 celery stalks sliced thinly
 3 green onions sliced thinly
 ½ red pepper julienned
 2 large mushroom caps or 10 medium portobello mushrooms
 1 tbsp coconut oil
 black sesame seeds and sunflower seeds for garnish
Pad Thai Dressing
 1 fl oz fresh ginger grated
 3 cloves garlic
 2 tbsp coconut amines
 2 tbsp red wine vinegar
 2 tbsp sesame oil
  cup water
 1 lime juiced
 ½ cup cashew butter or sunflower butter

Directions

1

Combine all veggies in a large bowl.

2

Combine all dressing ingredients in a shake bottle and shake it up!

3

It is optional to top this salad with sautéed portobello mushrooms. To prepare them stir-fry 2 large mushroom caps or 10 medium portobello mushrooms in 1 tsp coconut for 5 minutes or until tender. You can also garnish salad with black sesame seeds and sunflower seeds. Enjoy!

4

Top veggies with dressing, mushrooms, seeds, and enjoy!

Zoodle Pad Thai
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