Rainbow Pad Thai

This recipe is super easy to make. Chop up some vegetables, throw them together, whisk the dressing, and you’re done! It isn’t one of those 15-minutes-or-less kind of salad recipes, but it’s still less than a half an hour. Adapted from a recipe at Oh She Glows.


Servings: enough for 4 adults (depending on bowl size) as a main entree

  • 1 medium zucchini, spiraled
  • 2 large carrots, julienned
  • 1 red bell pepper, thinly sliced
  • 1 cup red cabbage, thinly sliced
  • ¾ cup frozen edamame, thawed
  • 3 green onions, thinly sliced
  • 1 tbs. sesame seeds
  • Optional: 1 tbs. hemp seeds


  • 1 garlic clove
  • ¼ cup raw almond butter (or peanut butter, but I think the almond butter is 10x better)
  • 2 tbs. lime juice
  • 2 tbs. low-sodium tamari
  • 2 tbs. water
  • 2½ tsp. pure maple syrup (or other sweetener)
  • 1 tsp. freshly grated ginger



Prep the veggies and spiralize the zucchini. If you don’t own a spiralizer, the one I use (and like! Thanks mom!) is: Amazon link

Add all veggies to a bowl and toss to combine. Sprinkle sesame seeds over the top.

Whisk the dressing ingredients together and pour over the veggies. Done!


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