Spiralized Veggies with Pad Thai Sauce
Spiralized veggies are so good. I can't get enough of them. Especially when combined with homemade peanut butter-based dressing. Another addiction of ours!
Servings: 2
Calories: 415kcal
Ingredients
For the sauce
- 3-4 cloves garlic
- 1.5 tablespoons fresh grated ginger
- 1/4 cup peanut butter or almond butter works too
- 2 tablespoons tomato paste
- 1/2 lime/lemon juice only (use less if using lemon)
- 2 tablespoons maple syrup/honey or other sweetener of your choice
- 1/2 cup fresh parsley
- 1/4 cup water
- 2 tablespoons apple cider vinegar
- 1 tablespoon soy sauce/Tamari
- sea salt to taste
For the spiralized veggies
- 1 large zucchini spiralized
- 1 cup carrot spiralized
- 1/3 cup spring onion chopped
- 1 cup red cabbage
- 1/2 cup fresh parsley or cilantro, chopped (topping)
- 1/4 cup pumpkin seeds raw or roasted (topping)
Instructions
- Combine all sauce ingredients in a blender or food processor. Blend until smooth and set aside.
- Add all veggies to a large salad bowl. Drizzle with peanut butter sauce. Toss to combine.
- Top with parsley and roasted pumpkin seeds.
Notes
- CLICK HERE to learn how to make your own nut butter. It’s super easy!
- Tamari and soy sauce share a similar color and flavor, and are both a byproduct of fermented soybeans. The only difference, Tamari is made without wheat and doesn’t contain any gluten.
- Add salad greens like arugula, watercress or spinach if you like or have them left in the fridge.
- Tip: if roasting pumpkin seeds, roast a big batch and keep them in the fridge. Works great as an extra on many breakfast bowls or salads.