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Pad Thai Salad

Vorbereitungszeit15 Minuten
Zubereitungszeit10 Minuten
Gesamtzeit25 Minuten
Gericht: Bowls, lunch, Salad, Snack
Keyword: healthy, savory, vegan, vegetable
Servings: 4 Portion
Author: Daniela Haller

Zutaten

Ingredients:

  • 2 zucchini
  • 2 carrots
  • 1/2 red, yellow and orange bell pepper
  • 120 g red cabbage

Sauce:

  • 40 g almond butter
  • 2 tbsp lime juice
  • 2 tbsp water
  • 2 tbsp soy sauce or tamari
  • 1 1/2 tbsp sesame oil
  • 1 tsp ginger
  • 2 cloves garlic

Topping:

  • 2 Package smoked tofu
  • 1 tbsp sesame seeds
  • 1 tsp hemp seeds
  • 3 spring onions
  • 1 avocado

Anleitungen

instructions:

  • Use a spiral slicer to make zucchini noodles.
  • Cut bell bell pepper and red cabbage into thin strips and green onions into fine rings
  • Slice carrots into sticks.
  • Combine zucchini, carrots, bell bell pepper and red cabbage in a large bowl.

Dressing instructions:

  • For the salad dressing, grate ginger, squeeze lime, peel and finely chop garlic.
  • Combine ginger, lime juice, garlic, almond meal, tamari (or soy sauce), 2 tablespoons water, and sesame oil in a bowl with a whisk.
  • Garnish the raw vegetable salad with sautéed tofu, the scallions, hemp seeds and sesame seeds. Finally, drizzle with dressing
  • Cut the avocado thin and make a avo rose. Lay it on the salad and enjoy it.