Healthy Pad Thai Salad

If you are in the need for different and flavorful salad that is packed with crunch and flavor… this is for you.

 

 

It’s an easy main dish salad that can packed for work or school or eaten as leftovers. 

 

 

 

Recipe inspired and adapted from Eatingbirdfood.com and Oh She Glows 

• small head of green cabbage, thinly sliced (coleslaw mix works too!)
• 1 bunch of kale, thick stems removed, thinly sliced
• 1/2 cup red onion, chopped
• 3 carrots, peeled into ribbons
• 1 bunch of fresh cilantro, chopped
• 1 (15 oz) can chickpeas, rinsed and drained
• 1 rotisserie chicken, white meat, diced
• 1/2 cup salted peanuts, diced
• 1 cup quinoa, cooked as directed

• Light Pad Thai Dressing
• 1/3 cup peanut butter
• juice of 2 limes (about 4 Tablespoons)
• 3 Tbsp soy sauce
• 3 Tbsp water
• 1 Tbsp toasted sesame oil
• 1 Tbsp maple syrup
• 1 Tbsp sriracha (or more depending on your tastes)
• 2 tsp fresh grated ginger
• 1 tsp garlic

1. Combine all dressing ingredients and blend with a blender until creamy and smooth.
2. Make sure all your veggies are chopped into bite-size pieces.
3. Remove the white meat from the rotisserie chicken and dice.  Mix with a little dressing to coat.
4. Mix kale and cabbage with a little of the dressing to coat.  Add the other ingredients. 
5. Drizzle with dressing and mix until all ingredients are well coated, serve and enjoy!